Prosciutto Wrapped Chicken and Scalloped Potatoes (One Pan!)

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

2/3 cup ricotta

Zest of 1 small lemon (, or 1/2 large lemon)

1 1/2 tsp finely sliced fresh sage leaves (Note 1)

1/4 tsp salt

Pepper

4 chicken thigh fillets (, skinless and boneless (about 5 - 7 oz / 150 - 200g each)

4 long or 8 small thin slices of prosciutto

1 ½ lb / 750 g potatoes (, peeled and cut into thin slices)

1 garlic clove (, crushed (optional)

1 1/2 tbsp olive oil + 1/2 tbsp extra olive oil

1 tsp dried thyme leaves

1/4 cup freshly grated parmesan

Salt and pepper

Directions

Preheat oven to 180C/350F.

Mix together the Ricotta Filling ingredients in a small bowl.

Lay out the prosciutto on a work surface. Place chicken lengthwise at the bottom of each strip.

Divide Ricotta Filling between the chicken, placing it at the bottom (closest to you).

Roll up the chicken, wrapping it in the prosciutto, finishing with the seam side down. Not too tightly otherwise the ricotta will ooze out!

Use toothpicks to seal the ends. (Note 2)

Spread the potato slices on the base of a roasting dish or large ovenproof skillet. Fan them out so they are overlapping slightly.

Mix together 1 1/2 tbsp olive oil and garlic then pour over the potatoes, using a teaspoon or brush to spread it out. Sprinkle with salt and pepper and thyme leaves.

Place chicken on top of the potato, drizzle the chicken with 1/2 tbsp olive oil and bake for 40 minutes.

Remove chicken onto a plate to rest, covered loosely with foil.

Sprinkle the potatoes with parmesan cheese, then return just the potatoes back into the oven and turn up the oven to maximum. Bake for 5 minutes.

Remove potatoes from the oven. Place chicken back on top.

Serve asap!

Nutrition

• Serving Size: 399 g
• Calories: 445 kcal
• Total Fat: 17.8 g
• Saturated Fat: 5.2 g
• Cholesterol: 149 mg
• Sodium: 452 mg
• Total Carbohydrate: 31.8 g
• Dietary Fiber: 4.5 g
• Total Sugars: 2.3 g
• Protein: 41.4 g