One Pan Prosciutto Wrapped Ricotta Chicken with Parmesan Garlic Scalloped Potatoes

Name: One Pan Prosciutto Wrapped Ricotta Chicken with Parmesan Garlic Scalloped Potatoes
Yield: 4
Ingredients: Ricotta Filling; 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; Prosciutto Chicken and Potatoes; 4 chicken thigh fillets, skinless and boneless (about 5 - 7 oz / 150 - 200g each); 4 long or 8 small thin slices of prosciutto; 1.5 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

One Pan Prosciutto Wrapped Ricotta Chicken with Parmesan Garlic Scalloped Potatoes was pinched from <a href="http://www.recipetineats.com/one-pan-prosciutto-wrapped-ricotta-chicken-with-scalloped-potatoes/" target="_blank" rel="noopener">www.recipetineats.com.</a>

"This is one of those recipes that is easy enough for midweek but elegant enough for company - at least, in my opinion! By baking the chicken on top of the potato, the juices mingles with the salty prosciutto then drips down onto the potato, adding extra (serious) flavour oomph!..."

INGREDIENTS

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Ricotta Filling

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2/3 cup ricotta

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

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

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1/4 tsp salt

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Pepper

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Prosciutto Chicken and Potatoes

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

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4 long or 8 small thin slices of prosciutto

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1.5 lb / 750 g potatoes, peeled and cut into thin slices

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1 garlic clove, crushed (optional)

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

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1 tsp dried thyme leaves

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1/4 cup freshly grated parmesan

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Salt and pepper

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