Ricotta and Ham Stuffed Chicken Breasts
Elevate your dinner game with these succulent Ricotta and Ham Stuffed Chicken Breasts, a delightful blend of creamy, savory, and smoky flavors. Juicy chicken breasts are filled with a rich mixture of ricotta cheese, Parmesan, fresh parsley, and minced garlic, then wrapped in slices of savory ham for an extra layer of indulgence. Lightly seared for a golden crust and baked to juicy perfection, these stuffed chicken breasts are seasoned with a touch of paprika for a subtle kick. Perfect for a weeknight dinner or a special occasion, this dish pairs beautifully with roasted vegetables, mashed potatoes, or a crisp green salad. Ready in under an hour, it’s a flavorful and impressive main course that’s both easy to make and sure to impress. Search no further for your next unforgettable recipe!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup ricotta cheese
- 4 slices ham
- 0.25 cup grated Parmesan cheese
- 2 tablespoons fresh parsley
- 2 cloves garlic cloves
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 8 pieces toothpicks
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, combine the ricotta cheese, grated Parmesan cheese, chopped parsley, and minced garlic. Add a pinch of salt and black pepper to taste and mix until smooth.
Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
Spread a slice of ham flat on a surface, then spoon a generous tablespoon of the ricotta mixture onto one end of the ham. Roll the ham around the filling, creating a small bundle.
Stuff the ham and ricotta bundle into the pocket of the chicken breast. Secure the opening with toothpicks to keep the filling in place while cooking.
Rub each stuffed chicken breast with olive oil on all sides. Season generously with salt, black pepper, and paprika.
Heat a large oven-safe skillet over medium-high heat. Add a tablespoon of olive oil and sear the chicken breasts for 2-3 minutes per side, until golden brown.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and an internal temperature of 165°F (74°C) is reached.
Remove the chicken breasts from the oven and let them rest for 5 minutes. Carefully remove the toothpicks before serving.
Serve hot with your choice of sides, such as roasted vegetables, mashed potatoes, or a fresh green salad.
Nutrition Facts
Calories |
1987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.5 g | 117% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 2800 mg | 122% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 2.1 g | ||
| Protein | 256.4 g | 513% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1338 mg | 103% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 719 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
