Another market special, this time it is massive chicken breasts. More like pterodactyl, in my opinion, these things are huge!
There are always lots of chives in the garden; they are flowering now, so pretty. I had some ricotta in the freezer, some parmesan in the fridge and I had collared a small packet of prosciutto the day before at the market so the following recipe was born.
Served with hasselback potatoes and broccoli, this was a pretty tasty meal.
Cheese & Chive Stuffed Chicken Breasts
2/3 cup ricotta
3 Tbls parmesan
1/4 cup fresh chives
4 chicken breasts
4 slices prosciutto
Preheat oven to 180C.
Place ricotta, parmesan and chives in bowl and mix well. Season to taste.
Make a pocket in chicken breasts. Fill with cheese mix.
Roll each breast in a prosciutto slice.
Place into oven.
Cook for 30 – 35 mins or until cooked through.