This is one of those recipes that is easy enough for midweek but elegant enough for company - at least, in my opinion! By baking the chicken on top of the potato, the juices mingles with the salty prosciutto then drips down onto the potato, adding extra (serious) flavour oomph!
1. To measure this, scrunch up sage leaves into a tight wad then slice it as thinly as you can. Then pinch the finely sliced sage and gently pack it into a teaspoon (plus another 1/2 tsp!) to measure it.
Thyme is also a lovely herb for this. Use the same quantity of fresh thyme or 3/4 tsp dried thyme leaves.
2. This isn't a critical step. Most of the time I don't bother. The ricotta partially oozes out of each side, kind of like a mini ricotta sausage sticking out of the chicken! :) And it browns which I like!
3. Nutrition per serving.