Description
A delicious one-pan meal featuring tender chicken thighs wrapped in savory prosciutto with a creamy ricotta and sage filling, served atop thinly sliced garlic and thyme infused scalloped potatoes topped with Parmesan cheese. This easy-to-make oven-baked dish combines rich flavors and creamy textures perfect for a comforting family dinner.
Ingredients
Scale
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
- 1/4 tsp salt
- Pepper, to taste
Chicken and Prosciutto
- 4 chicken thigh fillets, skinless and boneless (about 5 – 7 oz / 150 – 200g each)
- 4 long or 8 small thin slices of prosciutto
Scalloped Potatoes
- 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 cheese
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 180C/350F to prepare for baking.
- Prepare Ricotta Filling: In a small bowl, mix together the ricotta, lemon zest, finely sliced fresh sage leaves, salt, and pepper until well combined to create a flavorful filling.
- Arrange Prosciutto: Lay out the prosciutto slices on a clean work surface, ready for wrapping the chicken.
- Add Chicken and Filling: Place each chicken thigh fillet lengthwise at the bottom edge of each prosciutto slice. Divide the ricotta filling evenly between the chicken pieces, spreading it along the bottom edge closest to you.
- Roll Chicken: Carefully roll up each chicken thigh with the prosciutto, ensuring the seam is on the bottom. Avoid rolling too tightly to prevent the ricotta from oozing out.
- Secure Rolls: Use toothpicks to seal the ends of each prosciutto-wrapped chicken roll to keep them intact during cooking.
- Prepare Potato Base: Spread the thinly sliced potatoes evenly on the base of a roasting dish or a large ovenproof skillet, slightly overlapping the slices for even cooking.
- Season Potatoes: Mix 1 1/2 tablespoons of olive oil with the crushed garlic, then pour over the potatoes. Use a teaspoon or brush to evenly distribute the mixture. Sprinkle salt, pepper, and dried thyme leaves over the potatoes.
- Place Chicken on Potatoes: Arrange the prosciutto-wrapped chicken rolls on top of the seasoned potatoes. Drizzle the chicken with the remaining 1/2 tablespoon of olive oil.
- Bake Chicken and Potatoes: Bake in the preheated oven for 40 minutes, allowing the chicken to cook through and the potatoes to soften.
- Rest Chicken: Remove the chicken from the oven and transfer to a plate. Cover loosely with foil to keep warm while the potatoes finish baking.
- Add Parmesan to Potatoes: Sprinkle freshly grated parmesan cheese evenly over the potatoes in the baking dish. Return just the potatoes to the oven and increase the oven temperature to the maximum setting. Bake for an additional 5 minutes to brown and crisp the cheese topping.
- Reassemble and Serve: Remove the potatoes from the oven and place the rested chicken back on top. Serve immediately for best flavor and texture.
Notes
- Note 1: Fresh sage adds a unique depth of flavor to the ricotta filling but can be substituted with dried sage if fresh is not available, using less quantity due to its potency.
- Note 2: Toothpicks help to securely hold the prosciutto-wrapped chicken rolls together during baking, preventing fillings from leaking out.
- The recipe uses skinless and boneless chicken thighs for tenderness and juiciness.
- Adjust seasoning and herbs according to taste preferences.
