Chicken Stuffed with Ricotta, Basil and Prosciutto
This recipe is suitable to make in a slow cooker and pressure cooker. Note
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 8 (1.6kg) chicken thigh cutlets
- 2/3 cup (130g) ricotta cheese
- 4 slices (60g) prosciutto, halved lengthways
- 8 large_piece fresh basil leaves
- 1 medium_piece (150g) brown onion ,chopped finely
- 1 medium_piece (120g) carrot, chopped finely
- 1 (100g) trimmed celery stalk, chopped finely
- 2 cloves garlic, chopped finely
- 2 tablespoons tomato paste
- 1/2 cup (125ml) dry white wine
- 8 small_piece (720g) tomatoes, peeled, chopped coarsely
- 425 grams can diced tomatoes
- 1/2 cup (125ml) water
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