Ricotta and Sun Dried Tomatoes Stuffed Chicken Breasts

Ricotta and Sun Dried Tomatoes Stuffed Chicken Breasts

A delicious and easy to prepare meal for family or friends and easily cooked on the BBQ
ServesPrep / Cooking TimeDifficulty
4 50 minutes 2

All the lovely flavours of the creamy ricotta and sweet tomatoes are contained perfectly tucked inside the chicken breast, making it moist and succulent.



40ml sun dried tomatoes, chopped
1tbsp fresh rosemary finely chopped
1tsp fresh thyme, chopped
4 chicken breasts with skins removed
4tbsp Ricotta cheese
4 slices Proscuitto ham


  • Mix the sun dried tomatoes, rosemary, thyme and cheese together in a bowl.
  • Using a sharp paring knife, make a small slit into each chicken breast.
  • Fill the cavity with the cheese mixture, then wrap each chicken breast tightly with a slice of ham.
  • Heat up the griddle pan on medium heat until hot.
  • Cook the chicken on a griddle pan until seared and brown on all sides and cooked through.
  • Cover and keep warm.
  • Pour the pan juices into a small saucepan and bring back to a simmer.
  • Add the butter and swirl the pan to incorporate the melting butter.
  • Pass through a sieve back into a clean pan and keep warm.
  • Delicious served with creamy mash or with crushed new potatoes.
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