Ricotta And Ham Stuffed Chicken Breasts – a delicious recipe with ricotta cheese, parmesan cheese, fresh basil leaf, garlic, chicken breast halves, deli ham. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a small bowl, combine ricotta, parmesan, basil and garlic.
2
Rinse chicken and pat dry. Cut a slit along thick edge of each breast half, forming a pocket. Open breast halves like a book and lay one slice of ham in each.
3
Spoon 1/4 of ricotta mixture on top of each ham slice, then close chicken over filling and fasten with toothpicks.
4
Season chicken with salt and pepper. Dredge chicken on both sides with flour until well coated. Discard remaining flour.
5
In a large skillet, warm oil and butter over medium-high heat until butter melts and begins to foam. Add chicken to pan and cook 5 minutes; flip and cook on second side for an additional 4-5 minutes, until chicken is no longer pink inside (cut to test). Serve hot.
420
kcal
Calories
20
g
Fat
16
g
Carbs
45
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/2 cup ricotta cheese, 1/4 cup grated parmesan cheese, 1/3 cup finely chopped fresh basil leaf, 1 garlic clove, minced, and more.
Yes, Ricotta And Ham Stuffed Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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