Serves 2
Ingredients:
- 2 large, skin-on, chicken breasts
- 125g Ricotta (Zanetti)
- 1⁄2 tbsp fresh tarragon
- 1⁄2 tbsp fresh thyme
- 20g grated Gran Spicco (Zanetti)
- Salt and pepper
- 8 slices Parma Ham (Beretta)
Directions:
Preheat the oven to 200oC
Using a sharp knife, make a deep incision to form a pocket in the centre of each chicken breast.
Combine the ricotta, herbs and Gran Spicco in a bowl and season. Spoon the ricotta filling into each chicken breast and seal.
Lay four slices of Parma Ham on a flat surface, overlapping slightly. Place a stuffed chicken breast in the middle of the Parma Ham sheet and wrap the Parma Ham around the meat tightly to ensure the filling is sealed in. Place on a baking tray and repeat with the second chicken breast.
Roast in the oven for 20-25 minutes until cooked through.
