Lunch: Stuffed Chicken Saltimbocca with Arugula and Tomato Salad

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Stuffed Chicken Saltimbocca with Arugula and Tomato Salad

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

1 cup fresh ricotta
1/2 cup grated Parmigiano-Reggiano
8 to 10 fresh sage leaves, very thinly sliced
Splash of milk or half-and-half
Kosher salt
4 boneless, skinless chicken breast halves
Freshly ground pepper
8 slices prosciutto di Parma
EVOO, for drizzling
3 tablespoons butter
3 cloves garlic, finely chopped
1 cup panko
1 tablespoon fresh thyme leaves, chopped
A few handfuls arugula (1 bunch), stemmed
4 plum tomatoes, thinly sliced lengthwise

Instructions

Combine the ricotta, 1/4 cup Parmigiano-Reggiano, sage and milk and season with salt.
Butterfly each chicken breast, cutting horizontally into the thickest part of the breast almost all the way through to the other side (keeping the breast attached on one side). Open each breast like a book and pound to 1/8 to 1/4-inch thick using the flat side of a meat mallet. Sprinkle the chicken with salt and pepper. Place a spoonful of the ricotta mixture in the center of each chicken breasts, then fold the chicken over to enclose the filling. Wrap each chicken breast with 2 slices prosciutto, overlapping them slightly. Wrap each chicken breast in plastic wrap and refrigerate overnight.
Preheat the oven to 400 degrees F.
Unwrap the chicken breasts and place on a rimmed baking sheet or shallow baking dish. Drizzle with EVOO, then bake until the chicken is cooked through and the prosciutto is crisp, 20 to 25 minutes.
While the chicken bakes, heat the butter in a small skillet over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the panko and thyme and cook, stirring, until the panko is golden. Remove from the heat and stir in the remaining 1/4 cup Parmigiano-Reggiano.
Divide the chicken among plates. Arrange the arugula alongside the chicken and top the arugula with the tomatoes and garlic breadcrumbs.
Cook's Note: The stuffed chicken breasts can be refrigerated for up to 2 days before cooking.

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