Proscuitto wrapped, ricotta stuffed chicken breast

• servings: 2 servings

Ingredients

2 chicken breasts

Salt & pepper, as preferred

6 slices of prosciutto

2 cups of cauliflower

1 zucchini, sliced in 12 pieces

1/4 cup of olive oil

Salt & pepper, as preferred

1/2 cup of ricotta cheese

½ a lemon’s zest

2 teaspoons of fresh savory, chopped

Salt & pepper, as preferred

Directions

Preheat the oven to 375°F and place the rack at the centre of it.

Coat the cauliflower and zucchini with olive oil, then season and set aside.

Mix the ricotta with the lemon zest and savory and season then set aside.

Slice open the chicken breasts lengthwise and season.

Stuff the chicken with the lemon-ricotta mix and close.

Overlap 3 slices of prosciutto on a work surface then place the chicken breast in the middle and wrap the slices around it. Repeat for all the chicken pieces.

Add the stuffed chicken breasts to a baking sheet and bake for 15 minutes.

Add the vegetables and continue baking for 20 minutes. Set aside for 5 minutes.

Slice the chicken breasts and serve the vegetables on the side.