I would have to say that I make chicken quite often. It is a meat that all of my family enjoys and I am always looking for new and creative ways to serve it. For those that enjoy Italian dishes, enjoy this recipe for some yummy Chicken di Parma. This dish is delicious served over cooked orzo with a side of broccoli.
Chicken di Parma Recipe
- 4 boneless chicken breasts
- 1/4 cup basil pesto sauce
- 1/2 cup Ricotta cheese
- 4 slices of Prosciutto di Parma
- 2 TBS Olive Oil
- Cooked orzo
Preheat oven to 400 degrees.
Butterfly each of the chicken breasts. You can do this by slicing each breast in half long wise, almost to the edge.
In a bowl add Ricotta cheese and pesto sauce and mix to blend. Divide the Ricotta mixture evenly into each of the chicken breast and fold the breast over, creating a folded pocket. Wrap each chicken breast piece of prosciutto tightly.
In a large skillet add 2 TBS of olive oil. Add the wrapped chicken pockets and cook on medium-high for 3 minutes. Turn once and cook and additional 3 minutes.
Remove chicken from skillet, place in cooking dish and bake at 400 degrees for 15 minutes.
Remove the chicken from the oven. Spoon cooked orzo on place and and top with cooked chicken breast.
To give this more flavor, add a little bit of melted butter as well!