Sage And Ricotta Stuffed Chicken

1. 1

   Mix together the ricotta, sage, garlic, zest and parmesan until they are well combined. Use a sharp knife to cut a large pocket into the side of each chicken breast and fill each pocket with a quarter of the ricotta mixture. Pin the pockets closed with toothpicks and wrap each breast in two slices of proscuitto, securing it with a toothpick.

2. 2

   Heat a barbeque flat plate to medium direct heat, brush the chicken parcels with olive oil and season them with freshly ground black pepper. Cook them for 8 minutes on each side or until they are cooked through.

* Per serving · 4 servings · Values may vary.

No additional tips available.