Description of this recipe
This recipe combines the elegance of prosciutto-wrapped chicken with the comforting warmth of scalloped potatoes. The ricotta filling adds a creamy, flavorful element to the chicken, while the crispy parmesan-topped potatoes provide a delightful textural contrast. It’s a complete, satisfying meal perfect for a weeknight dinner or a special occasion.
Why you will love this recipe
You’ll love this recipe because it’s surprisingly easy to make, yet delivers impressive results. The combination of flavors – the savory prosciutto, creamy ricotta, and earthy thyme – is simply irresistible. The scalloped potatoes are cooked in the same pan as the chicken, infusing them with delicious chicken juices and creating a harmonious blend of tastes. Plus, it’s a one-pan meal, which means less cleanup! The moist, tender chicken encased in crispy prosciutto and nestled atop cheesy, perfectly cooked potatoes offers a culinary experience that feels gourmet but is achievable for any home cook.
Ingredients:
Ricotta Filling:
- 2/3 cup ricotta
- Zest of 1 small lemon (or 1/2 large lemon)
- 1 1/2 tsp finely chopped fresh sage
- 1/4 tsp salt
- Pepper to taste
Chicken & Potatoes:
- 4 chicken thigh fillets, skinless and boneless (approx. 150-200g each)
- 4 long or 8 short slices of thin prosciutto
- 750g (1.5 lb) potatoes, peeled and thinly sliced
- 1 garlic clove, crushed (optional)
- 1 1/2 tbsp olive oil + 1/2 tbsp extra
- 1 tsp dried thyme
- 1/4 cup grated parmesan
- Salt and pepper to taste
Preparation:
Step 1: Preheat your oven to 350°F (180°C). Ensuring the oven is properly preheated is crucial for even cooking of both the chicken and the potatoes. An accurate temperature allows the potatoes to become tender and the chicken to cook through without drying out.
Step 2: Prepare the Ricotta Filling. In a small bowl, combine the ricotta, lemon zest, finely chopped fresh sage, salt, and pepper. Mix well until all ingredients are evenly distributed. Taste and adjust seasonings as needed. The ricotta filling adds moisture and a subtle herbal flavor to the chicken, complementing the saltiness of the prosciutto.
Step 3: Assemble the chicken. Lay the prosciutto slices on a flat surface. Place one chicken thigh at the bottom of each slice. Spoon an equal amount of the ricotta filling onto each chicken piece. Carefully roll the chicken tightly in the prosciutto, seam side down. If needed, secure the edges with toothpicks to prevent the filling from leaking during cooking. The prosciutto acts as a natural insulator, keeping the chicken moist and flavorful.
Step 4: Prepare the potatoes. Arrange the thinly sliced potatoes in an ovenproof skillet or baking dish, overlapping them slightly. This creates a layered effect that allows the potatoes to cook evenly and develop a slightly crispy texture on top. A cast-iron skillet works particularly well for this, as it distributes heat evenly and can go directly from the oven to the table.
Step 5: Season the potatoes. In a small bowl, mix together 1 1/2 tablespoons of olive oil and the crushed garlic (if using). Drizzle this mixture evenly over the potatoes. Season generously with salt, pepper, and dried thyme. Toss the potatoes gently to ensure they are well coated with the oil and seasonings. This step is essential for developing the flavors of the potatoes and ensuring they cook properly.
Step 6: Combine and bake. Place the prosciutto-wrapped chicken on top of the potatoes in the skillet or baking dish. Drizzle the chicken with the remaining 1/2 tablespoon of olive oil. This helps the prosciutto crisp up nicely during baking. Bake in the preheated oven for 40 minutes, or until the chicken is cooked through and the potatoes are tender.
Step 7: Rest the chicken and crisp the potatoes. Remove the chicken from the skillet and let it rest under a foil tent for at least 5 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. While the chicken is resting, sprinkle the grated parmesan cheese over the potatoes. Increase the oven temperature to the maximum setting (broil or high heat) and return the potatoes to the oven for 5 minutes, or until they are golden brown and crispy.
Step 8: Serve. Return the rested chicken to the skillet and serve immediately. Garnish with fresh herbs, such as sage or parsley, if desired.
COOKING Rating:
Easy to Medium
Serving Suggestions:
- Serve with a side of steamed green beans or asparagus for a complete meal.
- A simple green salad with a lemon vinaigrette provides a refreshing contrast to the richness of the chicken and potatoes.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the flavors of the dish.
Tips:
- Use high-quality prosciutto for the best flavor.
- Make sure the potatoes are thinly sliced for even cooking. A mandoline slicer can be helpful for this.
- Don’t overcrowd the skillet or baking dish. If necessary, use two dishes to ensure even cooking.
- Adjust the amount of garlic and thyme to your liking.
- For a richer flavor, use heavy cream instead of olive oil for the potatoes.
- If the prosciutto starts to brown too quickly, tent the chicken with foil during the last 15 minutes of baking.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Nutritional Information:
(Approximate values per serving)
Calories:
Approximately 550-650 calories
Protein:
Approximately 40-50 grams
Sodium:
Approximately 600-800 milligrams
Conclusion
This Prosciutto-Wrapped Chicken with Scalloped Potatoes recipe is a delightful and satisfying dish that’s sure to impress. The combination of flavors and textures is both comforting and elegant, making it perfect for any occasion. With its relatively simple preparation and impressive results, it’s a recipe that you’ll want to make again and again. The creamy ricotta filling, the salty prosciutto, and the crispy, cheesy potatoes create a harmonious blend that will tantalize your taste buds. Enjoy this culinary masterpiece with your loved ones and savor every bite! This dish brings a touch of Italian flair to your dinner table, offering a sophisticated yet approachable meal that’s perfect for both novice and experienced cooks alike. Don’t be afraid to experiment with the ingredients and seasonings to create your own unique twist on this classic recipe. Whether you’re hosting a dinner party or simply looking for a delicious weeknight meal, this Prosciutto-Wrapped Chicken with Scalloped Potatoes is a guaranteed crowd-pleaser. The key is to use fresh, high-quality ingredients and to follow the instructions carefully. With a little bit of patience and attention to detail, you’ll be able to create a culinary masterpiece that will impress your family and friends. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure that will leave you wanting more. The aroma of the baking chicken and potatoes will fill your kitchen with warmth and inviting scents, creating a cozy and comforting atmosphere. As you take your first bite, you’ll be transported to a world of culinary bliss, where flavors dance on your palate and textures tantalize your senses. This recipe is more than just a meal; it’s an experience. It’s a celebration of flavors, textures, and aromas that will leave you feeling satisfied and content. So, go ahead and give it a try. You won’t be disappointed!
Questions and Answers about this recipe
Q1: Can I use chicken breasts instead of chicken thighs?
A: While chicken thighs are recommended for their moistness and flavor, you can use chicken breasts if you prefer. However, be careful not to overcook them, as they tend to dry out more easily than thighs. Reduce the baking time accordingly and check for doneness frequently. You might also consider pounding the chicken breasts to an even thickness to ensure they cook evenly.
Q2: What if I don’t have fresh sage? Can I use dried sage instead?
A: Yes, you can substitute dried sage for fresh sage. Use about 1/2 teaspoon of dried sage for every 1 1/2 teaspoons of fresh sage. Keep in mind that dried herbs tend to be more potent than fresh herbs, so adjust the amount accordingly. If possible, try to use fresh sage for the best flavor.
Q3: Can I make this recipe ahead of time?
A: You can prepare the ricotta filling and assemble the chicken ahead of time. Store the chicken in the refrigerator for up to 24 hours before baking. You can also slice the potatoes and toss them with the olive oil and seasonings ahead of time, but be sure to store them in a bowl of cold water to prevent them from browning. Drain the potatoes well before arranging them in the skillet or baking dish.
Q4: What if I don’t have an ovenproof skillet? Can I use a regular baking dish instead?
A: Yes, you can use a regular baking dish instead of an ovenproof skillet. Choose a dish that is large enough to accommodate the potatoes and chicken without overcrowding. A 9×13 inch baking dish should work well.
Q5: Can I add other vegetables to the potatoes?
A: Absolutely! Feel free to add other vegetables to the potatoes, such as sliced onions, mushrooms, or bell peppers. Add them to the skillet or baking dish along with the potatoes and toss them with the olive oil and seasonings. This is a great way to customize the recipe to your liking and add extra nutrients to your meal.
