Prosciutto Wrapped Chicken with Scalloped Potatoes (One Pan!) Recipe

No string required to maintain this Prosciutto Wrapped Chicken rolled up! That is two dishes that simply occurs to be made in a single pan. The tasty juices from the chicken mingles with the salty prosciutto because it drips onto the potato. It’s like potato gratin made with one of the best chicken broth ever!

It is a sister recipe of everyone’s favorite Bacon Wrapped Chicken – with the added bonus of a potato facet dish!

I didn’t realise till I wrote the recipe out that that is truly a one pan dish. It’s a “fancy sufficient for firm” midweek meal I’ve been making for years. You understand once you’ve made a recipe so many occasions it turns into second nature to you? I truly needed to weigh and write the elements down correctly once I made it to share the recipe with you!

So that you is perhaps questioning why I deliberately make this in a single pan, with out the first goal being much less washing? Properly, it’s merely due to further flavour! I’ve a grasp up about not losing flavour. I’m massive on deglazing pans (the brown bits on the pan is gold!), I make issues like this Julia Youngster Zucchini Tian which is made utilizing the juices squeezed out of the zucchini (that is actually a genius recipe), and naturally I’m a giant fan of meals made totally in a single pot so all of the flavour is trapped and makes it onto my dinner plate!

These scalloped potatoes….they’re simply GOLD. For one thing made with so few elements, the flavour is out of this world. And the key is the chicken juice which drips onto the potatoes whereas they’re baking through the salty prosciutto (extra free flavour, extra free flavour!).

The opposite little secret tip I’ve is making the floor of the potatoes golden brown just about throughout. There’s no denying that plonking chicken on prime whereas it bakes means you get much less browning on prime on some elements of the floor of the potatoes. To get round this, firstly, I be sure that to make use of a big baking dish or ovenproof skillet (pictured), so there may be no less than 50% of the floor space of the potatoes not coated by the chicken.

And secondly, proper on the very finish whereas the chicken is resting, I scatter over some parmesan, crank the warmth proper as much as max and pop the potatoes again in for five minutes to brown the highest.

Take a look at these golden brown potatoes!

The idea behind this recipe is identical as my One Pan Rotisserie Chicken on Potato Gratin. However I believe it’s fancier as a result of it’s STUFFED!

Oh – talking of stuffed – no fussy kitchen string required for these! The prosciutto successfully holds the chicken roll up collectively, then I simply stick some toothpicks within the ends to seal it (simply roughly is sufficient). Typically I don’t even hassle with the toothpicks. What occurs is that a number of the ricotta comes oozing out of the facet like sausages – just like the photograph on the correct (from one other time I made this 🙂 ). Although it means there may be much less ricotta inside, I actually love the bits that ooze out as a result of they brown. So delish!

In case you are making this to impress (suppose your hubby’s boss, date and so on), you possibly can both use a rolling pin to flatten the chicken extra evenly or use scissors (or a knife) to trim the lump elements of the chicken so when it’s minimize open, the ricotta filling is completely centred.

I typically trim the chicken barely however I’ve by no means bothered flattening it as a result of that is certainly one of my shortcut recipes. 🙂

Talking of shortcut, the important thing factor on this that actually makes it “work” with so few elements is the prosciutto. It provides flavour and salt to each the chicken and the potatoes, plus texture to the dish as an entire as a result of it’s fairly crispy. It gained’t work as nicely with bacon as a result of it’s a lot thicker. Jamon will work simply as nicely although!

What do you suppose? Price making an attempt? 😉

Prosciutto Wrapped Chicken with Scalloped Potatoes (One Pan!) Recipe

Print

Serves: 4 Prep Time: 15 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 445 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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
• 1.5 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

Instructions

1. Preheat oven to 180C/350F.
2. Mix together the Ricotta Filling ingredients in a small bowl.
3. Lay out the prosciutto on a work surface. Place chicken lengthwise at the bottom of each strip.
4. Divide Ricotta Filling between the chicken, placing it at the bottom (closest to you).
5. Roll up the chicken, wrapping it in the prosciutto, finishing with the seam side down. Not too tightly otherwise the ricotta will ooze out!
6. Use toothpicks to seal the ends. (Note 2)
7. Spread the potato slices on the base of a roasting dish or large ovenproof skillet. Fan them out so they are overlapping slightly.
8. 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.
9. Place chicken on top of the potato, drizzle the chicken with 1/2 tbsp olive oil and bake for 40 minutes.
10. Remove chicken onto a plate to rest, covered loosely with foil.
11. 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.
12. Remove potatoes from the oven. Place chicken back on top.
13. Serve asap!

Notes

1. To measure this, scrunch up sage leaves into a tight wad then slice it as thinly as you can. Then pinch the finely sliced sage and gently pack it into a teaspoon (plus another 1/2 tsp!) to measure it.
Thyme is also a lovely herb for this. Use the same quantity of fresh thyme or 3/4 tsp dried thyme leaves.
2. This isn't a critical step. Most of the time I don't bother. The ricotta partially oozes out of each side, kind of like a mini ricotta sausage sticking out of the chicken! 🙂 And it browns which I like!
3. Nutrition per serving.