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Chicken Fillets stuffed with Ricotta and dried Tomatoes

Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people


  • 6 chicken fillets
  • 190 gr Ricotta
  • 8 dried tomatoes
  • pepper
  • herbes de Provence
  • 12 cured ham slices
  • white wine
  • lemon juice


  • Preheat your oven at 200°C.
  • Dice the dried tomatoes and mix with the ricotta.
  • Add some pepper and herbes de Provence.
  • Wash the chicken fillets and incise each one on the whole length.
  • Stuff with the ricotta.
  • Roll the chicken fillets into 2 cured ham slices.
  • Preheat a pan with some olive oil.
  • Fry the chicken fillets on each face.
  • Place in the oven after adding some white wine and lemon during 20-30 minutes until the chicken fillets are cooked. Note that the cooking time depends on the thickness of the chicken fillets.