MAAN Wines

Sage and ricotta stuffed chicken recipe


  • 250g of fresh ricotta cheese
  • 1 tablespoon of shredded sage leaves
  • 2 garlic cloves, crushed
  • 1 ½ teaspoons of grated lemon zest
  • 40g of finely grated parmesan cheese
  • 4 chicken breast fillets, tenderloin removed
  • 8 thin slices of prosciutto
  • Olive oil (for brushing 



  1. Mix together the ricotta, safe, garlic zest and parmesan until they are well combined.
  2. Use a sharp knife to cut a large pocket into the side of each chicken breast and fill each pocket with a quarter of the ricotta mixture.
  3. Pin the pockets closed with toothpicks and wrap each breast in two slices of prosciutto, securing it with a toothpick.
  4. Heat a barbecue flat plate to medium heat, brush the chicken parcels with olive oil and season them with freshly ground black pepper.
  5. Cook them for 8 minutes on each side or until they are cooked through.
  6. This is delicious served with baby spinach salad.


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