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Prosciutto wrapped chicken served with scalloped potatoes

Prosciutto Wrapped Chicken and Scalloped Potatoes

A delightful dish featuring tender chicken thighs wrapped in savory prosciutto on a bed of creamy, cheesy scalloped potatoes, perfect for family dinners or gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

For the ricotta filling
  • 2/3 cup ricotta Creamy and rich cheese.
  • 1 small lemon zest From 1 small lemon or 1/2 large lemon.
  • 1 1/2 tsp finely sliced fresh sage leaves Aromatic and earthy, complements chicken.
  • 1/4 tsp salt Essential seasoning.
  • 1/4 tsp pepper Essential seasoning.
For the chicken
  • 4 pieces chicken thigh fillets Skinless and boneless, about 5-7 oz / 150-200g each.
  • 4 long or 8 small thin slices of prosciutto Salty, thinly sliced ham.
For the scalloped potatoes
  • 1.5 lb potatoes Peeled and cut into thin slices.
  • 1 clove garlic Crushed, optional.
  • 1 1/2 tbsp olive oil For coating potatoes.
  • 1/2 tbsp extra olive oil For drizzling over chicken.
  • 1 tsp dried thyme leaves Adds fragrance to the dish.
  • 1/4 cup freshly grated parmesan Finishing touch for added flavor.

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F).
  2. In a small bowl, combine the ricotta, lemon zest, sage, salt, and pepper. Mix until smooth and well-combined.
  3. Lay out the prosciutto slices on a clean work surface. Place a chicken thigh at the bottom of each slice, distribute the ricotta filling evenly, and carefully roll up the chicken in the prosciutto.
  4. In a large roasting dish, spread the thin potato slices evenly, fanning them out slightly to create layers.
  5. In a small bowl, mix 1 1/2 tablespoons of olive oil with the crushed garlic (if using), drizzle over the potato slices, and season with salt, pepper, and thyme.
Cooking
  1. Place the prosciutto-wrapped chicken on top of the layered potatoes, drizzle with the extra 1/2 tablespoon of olive oil.
  2. Bake in the preheated oven for about 40 minutes until the chicken is cooked through and the potatoes are tender.
  3. Transfer the chicken to a plate to rest, loosely covering with foil.
  4. Sprinkle the grated parmesan over the potatoes, return to oven, and bake for an additional 5 minutes until the cheese is bubbling and golden.
  5. Remove from the oven, place the chicken back on top of the potatoes, and serve immediately.

Notes

You can prepare the ricotta filling and wrap the chicken a few hours in advance. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For variations, consider adding steamed broccoli or spinach to the potato layer.