Prosciutto Wrapped Chicken with Scalloped Potatoes (One Pan!)
Ingredients
Ricotta Filling
- 2/3 cup ricotta
- Zest of 1 small lemon , or 1/2 large lemon
- 1 1/2 tsp finely sliced fresh sage leaves (Note 1)
- 1/4 tsp salt
- Pepper
Prosciutto Chicken & Potatoes
- 4 chicken thigh fillets , skinless and boneless (about 5 - 7 oz / 150 - 200g each)
- 4 long or 8 small thin slices of prosciutto
- 1.5 lb / 750 g potatoes , peeled and cut into thin slices
- 1 garlic clove , crushed (optional)
- 1 1/2 tbsp olive oil + 1/2 tbsp extra olive oil
- 1 tsp dried thyme leaves
- 1/4 cup freshly grated parmesan
- Salt and pepper
Instructions
- 1
Preheat oven to 180C/350F.
- 2
Mix together the Ricotta Filling ingredients in a small bowl.
- 3
Lay out the prosciutto on a work surface. Place chicken lengthwise at the bottom of each strip.
- 4
Divide Ricotta Filling between the chicken, placing it at the bottom (closest to you).
- 5
Roll up the chicken, wrapping it in the prosciutto, finishing with the seam side down. Not too tightly otherwise the ricotta will ooze out!
- 6
Use toothpicks to seal the ends. (Note 2)
- 7
Spread the potato slices on the base of a roasting dish or large ovenproof skillet. Fan them out so they are overlapping slightly.
- 8
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.
- 9
Place chicken on top of the potato, drizzle the chicken with 1/2 tbsp olive oil and bake for 40 minutes.
- 10
Remove chicken onto a plate to rest, covered loosely with foil.
- 11
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.
- 12
Remove potatoes from the oven. Place chicken back on top.
- 13
Serve asap!
