Ingredients

The following ingredients have 4 Servings
  • 2/3 cup ricotta
  • Zest of 1 small lemon (, or 1/2 large lemon)
  • 1 1/2 tsp finely sliced fresh sage leaves ((Note 1))
  • 1/4 tsp salt
  • Pepper
  • 4 chicken thigh fillets (, skinless and boneless (about 5 - 7 oz / 150 - 200g each))
  • 4 long or 8 small thin slices of prosciutto
  • 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
  • Salt and pepper

Instruction

  • Preheat oven to 180C/350F.
  • Mix together the Ricotta Filling ingredients in a small bowl.
  • Lay out the prosciutto on a work surface. Place chicken lengthwise at the bottom of each strip.
  • Divide Ricotta Filling between the chicken, placing it at the bottom (closest to you).
  • Roll up the chicken, wrapping it in the prosciutto, finishing with the seam side down. Not too tightly otherwise the ricotta will ooze out!
  • Use toothpicks to seal the ends. (Note 2)
  • Spread the potato slices on the base of a roasting dish or large ovenproof skillet. Fan them out so they are overlapping slightly.
  • Mix together 1 1/2 tbsp olive oil and garlic then pour over the potatoes, using a teaspoon or brush to spread it out. Sprinkle with salt and pepper and thyme leaves.
  • Place chicken on top of the potato, drizzle the chicken with 1/2 tbsp olive oil and bake for 40 minutes.
  • Remove chicken onto a plate to rest, covered loosely with foil.
  • Sprinkle the potatoes with parmesan cheese, then return just the potatoes back into the oven and turn up the oven to maximum. Bake for 5 minutes.
  • Remove potatoes from the oven. Place chicken back on top.
  • Serve asap!