Proscuitto Wrapped Chicken with Leek & Ricotta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp Butter, unsalted 2 tbsp Extra Virgin Olive Oil 4 serving Perdue Boneless, Skinless Chicken Breast, All Natural, 1 filet, 4.8 oz. 1 cup Leeks 2 clove Garlic .5 cup Ricotta Cheese, part skim milk .5 tbsp Parmesan Cheese, shredded 2 tbsp Parsley 8 serving Italian Classics, Proscuitto slice 1oz (by CORISDREAM)
Preheat Oven to 350 degrees
Line baking sheet with Silpat or parchment paper
Melt butter with oil
Brown chicken on both sides, remove
Saute leek until soft, add garlic and let cool
Combine leek with ricotta, parmesan and parsley
Create a pouch in the chicken and fill each with cheese filling
Wrap each with 2 slices of proscuitto
Brush with olive oil
Bake until center reaches 165 degrees (Approximately 20 minutes)
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user MOMOF2NJ.
Line baking sheet with Silpat or parchment paper
Melt butter with oil
Brown chicken on both sides, remove
Saute leek until soft, add garlic and let cool
Combine leek with ricotta, parmesan and parsley
Create a pouch in the chicken and fill each with cheese filling
Wrap each with 2 slices of proscuitto
Brush with olive oil
Bake until center reaches 165 degrees (Approximately 20 minutes)
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user MOMOF2NJ.
Nutritional Info Amount Per Serving
- Calories: 447.0
- Total Fat: 26.1 g
- Cholesterol: 107.8 mg
- Sodium: 115.2 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 0.5 g
- Protein: 48.3 g
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