Prosciutto Wrapped Chicken and Scalloped Potatoes (One Pan!)
User Reviews
4.9
40 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Total Time
1 hr
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Servings
4
-
Calories
445 kcal
-
Course
Main Course, Dinner
Prosciutto Wrapped Chicken and Scalloped Potatoes (One Pan!)
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This is one of those recipes that is easy enough for midweek but elegant enough for company - at least, in my opinion! By baking the chicken on top of the potato, the juices mingles with the salty prosciutto then drips down onto the potato, adding extra (serious) flavour oomph!
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Ingredients
Ricotta Filling
- 2/3 cup ricotta cheese
- lemon or 1/2 large lemon, zest of 1 small
- 1 1/2 tsp sage leaves Note 1, finely sliced fresh
- 1/4 tsp salt
- black pepper
Prosciutto Chicken & Potatoes
- 4 chicken thigh fillet , skinless and boneless (about 5 - 7 oz / 150 - 200g each)
- 4 long or 8 small prosciutto thin slices
- 1.5 lb / 750 g potato peeled and cut into thin slices
- 1 garlic crushed (optional, clove
- 1 1/2 tbsp olive oil plus 1/2 tablespoon extra olive oil
- 1 tsp thyme dried leaves
- 1/4 cup Parmesan Cheese freshly grated
- salt
- black pepper
Instructions
- Preheat oven to 180C/350F.
- Mix together the Ricotta Filling ingredients in a small bowl.
- Lay out the prosciutto on a work surface. Place chicken lengthwise at the bottom of each strip.
- Divide Ricotta Filling between the chicken, placing it at the bottom (closest to you).
- Roll up the chicken, wrapping it in the prosciutto, finishing with the seam side down. Not too tightly otherwise the ricotta will ooze out!
- Use toothpicks to seal the ends. (Note 2)
- Spread the potato slices on the base of a roasting dish or large ovenproof skillet. Fan them out so they are overlapping slightly.
- Mix together 1 1/2 tbsp olive oil and garlic then pour over the potatoes, using a teaspoon or brush to spread it out. Sprinkle with salt and pepper and thyme leaves.
- Place chicken on top of the potato, drizzle the chicken with 1/2 tbsp olive oil and bake for 40 minutes.
- Remove chicken onto a plate to rest, covered loosely with foil.
- Sprinkle the potatoes with parmesan cheese, then return just the potatoes back into the oven and turn up the oven to maximum. Bake for 5 minutes.
- Remove potatoes from the oven. Place chicken back on top.
- Serve asap!
Notes
- To measure this, scrunch up sage leaves into a tight wad then slice it as thinly as you can. Then pinch the finely sliced sage and gently pack it into a teaspoon (plus another 1/2 tsp!) to measure it.
- Thyme is also a lovely herb for this. Use the same quantity of fresh thyme or 3/4 tsp dried thyme leaves.
- This isn't a critical step. Most of the time I don't bother. The ricotta partially oozes out of each side, kind of like a mini ricotta sausage sticking out of the chicken! :) And it browns which I like!
- Nutrition per serving.
Nutrition Information
Show Details
Serving
399g
Calories
445cal
(22%)
Carbohydrates
31.8g
(11%)
Protein
41.4g
(83%)
Fat
17.8g
(27%)
Saturated Fat
5.2g
(26%)
Cholesterol
149mg
(50%)
Sodium
452mg
(19%)
Potassium
863mg
(18%)
Fiber
4.5g
(18%)
Sugar
2.3g
(5%)
Vitamin A
150IU
(3%)
Vitamin C
51.2mg
(57%)
Calcium
140mg
(14%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Serving | 399g | |
| Calories | 445cal | 22% |
| Carbohydrates | 31.8g | 11% |
| Protein | 41.4g | 83% |
| Fat | 17.8g | 27% |
| Saturated Fat | 5.2g | 26% |
| Cholesterol | 149mg | 50% |
| Sodium | 452mg | 19% |
| Potassium | 863mg | 18% |
| Fiber | 4.5g | 18% |
| Sugar | 2.3g | 5% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 51.2mg | 57% |
| Calcium | 140mg | 14% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
40 reviews
Excellent
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