Now THIS Is Some Good One-Pot Chicken!
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I am glad that I came across this recipe – not the least because the prosciutto and chicken drippings give the potatoes such a delicious, savory flavor. The chicken itself has a delicious, herb-rich flavor, too. Don’t you just love one-pot meals?
This recipe has been a great hit over at RecipeTin Eats! It has received lots of wonderful comments from readers – let’s take a look at what some of them have said about it:
This is a keeper! My husband declared it the best meal I have ever made. It’s easy to prep in advance. I rolled the chicken and covered it with wrap and refrigerated it in the morning. I even peeled and sliced the potatoes and kept the slices submerged in water.
I love trying your recipes. This one is a sure fire winner. the lemon flavour seeps through and it was absolutely delicious, thank you for sharing.
Ingredients
Ricotta Filling:
⅔ cup ricotta
Zest of 1 small lemon, or ½ large lemon
1½ tsp finely sliced fresh sage leaves
¼ 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)
1½ tbsp olive oil + ½ tbsp extra olive oil (I used Pompeian extra virgin)
1 tsp dried thyme leaves
¼ cup freshly grated parmesan
Salt and pepper
Directions
(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. Divide Ricotta Filling between the chicken, placing it at the bottom (closest to you).
(4) 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. (This helps keep too much ricotta from oozing out of the sides).
(5) 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 1½ 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.
(6) Place chicken on top of the potato, drizzle the chicken with ½ tbsp olive oil and bake for 40 minutes.
(7) 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.
(8) Remove potatoes from the oven. Place chicken back on top.
(Balsamic Braised Chicken!) NEXT PAGE>>
Quick tip: You can make the chicken rolls ahead and keep them wrapped in the fridge until it’s time to bake them.
Thanks to RecipeTin Eats for this yummy stuffed and wrapped chicken recipe.