Sage And Ricotta Stuffed Chicken - cooking recipe

Ingredients

250 g fresh ricotta cheese, well drained
1 tablespoon shredded sage leaf
2 garlic cloves, crushed
1 1/2 teaspoons grated lemon zest
40 g finely grated parmesan cheese
4 chicken breast fillets, tenderloin removed
8 slices prosciutto (thin slices)
olive oil, for brushing

Preparation

Mix together the ricotta, sage, garlic, zest and parmesan until they are well combined. 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. Pin the pockets closed with toothpicks and wrap each breast in two slices of proscuitto, securing it with a toothpick.
Heat a barbeque flat plate to medium direct heat, brush the chicken parcels with olive oil and season them with freshly ground black pepper. Cook them for 8 minutes on each side or until they are cooked through.