Prosciutto & Ricotta Stuffed Chicken Breast

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   1.

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   In a small bowl, mix together ricotta, parsley and garlic.

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   Set aside.

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   2.

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   Butterfly the chicken breasts by cutting them in half horizontally (but dont cut all the way throughthe halves should still be connected).

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   Open up the butterfly.

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   If its still too thick gently pound it using a meat mallet or rolling pin.

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   Salt and pepper the chicken.

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   3.

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    Top each chicken breast with two slices of Prosciutto and put 1/4 cup of the ricotta mixture on one side of the chicken breast.

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    Fold the other half of the chicken breast over so that the filling is covered.

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    4.

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    In a skillet heat olive oil on medium and fry the stuffed chicken breast for 5 minutes on each side until golden brown and done (not overdone).

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    5.

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    Remove chicken from skillet and allow it to rest for 2 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.