Slow cooker recipes

Chicken stuffed with ricotta,basil and prosciutto

chicken stuffed with ricotta,basil and prosciutto
4
2H 30M

Ingredients

Method

1.

Preheat oven to 160°C (140°C fan-forced).

2.

Using a small sharp knife, cut a pocket through the thickest part of each cutlet over the bone, push 1 tablespoon of the cheese, one slice of prosciutto and one basil leaf into each pocket. Close pocket, secure with toothpick.

3.

Heat oil in large deep flameproof baking dish, cook chicken, in batches, until browned all over.

4.

Cook onion, carrot, celery and garlic in same dish, stirring, about 5 minutes or until onion softens. Add paste, cook, stirring, 2 minutes. Add wine, bring to a boil. Reduce heat, simmer, uncovered, 1 minute. Add chopped tomato, undrained canned tomatoes and the water, bring to a boil. Reduce heat, simmer, uncovered, 10 minutes.

5.

Return chicken to dish, cover, cook in oven 1 hour. Uncover, cook further 20 minutes or until chicken is cooked through. Remove toothpicks before serving.

This recipe is suitable to make in a slow cooker and pressure cooker.

Note

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