Prosciutto-Wrapped Chicken with Scalloped Potatoes

Name: Prosciutto-Wrapped Chicken with Scalloped Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 4 chicken thigh fillets; 4 slices prosciutto; 1.5 lb starchy potatoes; 2/3 cup ricotta; 1/4 cup freshly grated parmesan; 1 small lemon lemon zest; 1 1/2 tsp fresh sage leaves; 1 clove garlic; 2 tbsp olive oil; 1 tsp dried thyme leaves; 3/4 tsp salt; 1/2 tsp black pepper

This elegant one-pan dinner pairs juicy chicken thighs stuffed with lemony ricotta and wrapped in salty prosciutto with tender, golden scalloped potatoes. It feels dinner-party worthy, but the method is simple enough for a cozy weeknight meal.

Servings4 Portions

Prep Time15 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

chicken thigh fillets
4
prosciutto
4 slices
starchy potatoes
1.5 lb
ricotta
0.7 cup
freshly grated parmesan
0.3 cup
lemon zest
1 small lemon
fresh sage leaves
0.5 tsp
garlic
1 clove
olive oil
2 tbsp
dried thyme leaves
1 tsp
salt
0.8 tsp
black pepper
0.5 tsp

Step-by-Step Instructions

Preheat the oven to 350°F (180°C). Lightly grease a roasting dish or large oven-safe skillet if needed.

In a small bowl, combine the ricotta, lemon zest, sliced sage, 1/4 tsp salt, and a few grinds of black pepper. Mix until evenly blended.

Lay the prosciutto slices on a clean work surface. Place 1 chicken thigh at the lower end of each slice, positioning it so it can be rolled up neatly.

Divide the ricotta mixture evenly among the chicken thighs, spooning it onto the end closest to you.

Roll each chicken thigh up tightly enough to hold its shape, then wrap the prosciutto around the outside. Keep the seam underneath so the bundles stay closed while baking.

If needed, secure the ends with toothpicks to prevent the filling from leaking out during cooking.