Sage and Ricotta Stuffed Chicken

"This is the best, best barbeque recipe for chicken. The ricotta keeps the chicken moist, I make these then slice them, both to show off the nice insides and because it's easier to share. Every time I make these people are super impressed and I get asked for the recipe, I hope you like them as much as we do. Try them with my Baby spinach salad. (also nice cold in sandwiches)"
 
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Ready In:
31mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Mix together the ricotta, sage, garlic, zest and parmesan until they are well combined. Use a sharp knife to cut a large pocket into the side of each chicken breast and fill each pocket with a quarter of the ricotta mixture. Pin the pockets closed with toothpicks and wrap each breast in two slices of proscuitto, securing it with a toothpick.
  • Heat a barbeque flat plate to medium direct heat, brush the chicken parcels with olive oil and season them with freshly ground black pepper. Cook them for 8 minutes on each side or until they are cooked through.

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