Directions:
- Preheat the oven to 22o degrees celcius. To make the stuffing, mix the ricotta, garlic and herbs together in a bowl. Season with salt and pepper to taste.
- Cut a deep slit along one side of the chicken breast to make a pocket. Divide the ricotta stuffing into 4 equal portions, spoon into the pockets and bring the edges together to enclose the filling.
- Wrao a slice of parma ham around each chicken breadt, folding the ends underneath to seal in the filling. Carefully place the wrapped chicken breasts on a baking tray lined with baking paper.
- Bake in the hot oven for 20 minutes, or until the chicken is cooked through. Serve immediately, garnish with sage or parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 337.52 Kcal (1413 kJ) | ||
| Calories from fat | 119.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.31g | 20% | |
|---|---|---|---|
| Cholesterol | 158.37mg | 53% | |
| Sodium | 794.64mg | 33% | |
| Potassium | 715.25mg | 15% | |
| Total Carbs | 1.87g | 1% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 53.79g | 108% | |
| Vitamin C | 0.7mg | 1% | |
| Calcium | 91.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 110.54 Kcal (463 kJ) | ||
| Calories from fat | 39.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.36g | 20% | |
|---|---|---|---|
| Cholesterol | 51.86mg | 53% | |
| Sodium | 260.24mg | 33% | |
| Potassium | 234.24mg | 15% | |
| Total Carbs | 0.61g | 1% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 17.62g | 108% | |
| Vitamin C | 0.2mg | 1% | |
| Calcium | 29.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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