Prosciutto Wrapped Chicken with Scalloped Potatoes
Make prosciutto-wrapped chicken stuffed with lemon ricotta over crisp, thyme-scented scalloped potatoes for a satisfying one-pan dinner.
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Ingredients
Ingredients
- 2/3 cup ricotta
- 1 small lemon zested
- 1 1/2 teaspoons fresh sage leaves finely sliced
- 1/4 teaspoon salt
- as needed black pepper
- 4 skinless boneless chicken thigh fillets 150–200 g each
- 4 long prosciutto slices or 8 small thin slices
- 750 g potatoes peeled and thinly sliced
- 1 clove garlic crushed
- 1 1/2 tablespoons olive oil plus 1/2 tablespoon extra
- 1 teaspoon dried thyme leaves
- 1/4 cup Parmesan freshly grated
Instructions
Instructions
- Heat the oven to 180°C/350°F.
- Mix the ricotta, lemon zest, sage, salt, and pepper.
- Lay out the prosciutto, place a chicken thigh near the bottom of each strip, and divide the ricotta filling between them.
- Roll each chicken piece in prosciutto, finishing seam-side down; secure the ends with toothpicks if needed.
- Fan the potato slices in a roasting dish or large ovenproof skillet. Mix 1 1/2 tablespoons oil with garlic and spread it over the potatoes; season with salt, pepper, and thyme.
- Set the chicken over the potatoes, drizzle with the remaining oil, and bake for 40 minutes.
- Rest the chicken loosely covered with foil. Sprinkle Parmesan over the potatoes, return them to the oven, raise the heat to maximum, and bake for 5 minutes.
- Remove the potatoes, put the chicken back on top, and serve promptly.
Notes
The ricotta filling should be spread in a narrow line so the chicken rolls without squeezing it out.
Optional: omit the garlic for a milder potato base.