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1
Combine the ricotta, 1/4 cup Parmigiano-Reggiano, sage and milk and season with salt.
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2
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).
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3
Open each breast like a book and pound to 1/8 to 1/4-inch thick using the flat side of a meat mallet.
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4
Sprinkle the chicken with salt and pepper.
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5
Place a spoonful of the ricotta mixture in the center of each chicken breasts, then fold the chicken over to enclose the filling.
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6
Wrap each chicken breast with 2 slices prosciutto, overlapping them slightly.
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7
Wrap each chicken breast in plastic wrap and refrigerate overnight.
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8
Preheat the oven to 400 degrees F.
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9
Unwrap the chicken breasts and place on a rimmed baking sheet or shallow baking dish.
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10
Drizzle with EVOO, then bake until the chicken is cooked through and the prosciutto is crisp, 20 to 25 minutes.
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11
While the chicken bakes, heat the butter in a small skillet over medium heat.
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12
Add the garlic and cook, stirring, for 2 minutes.
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13
Add the panko and thyme and cook, stirring, until the panko is golden.
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14
Remove from the heat and stir in the remaining 1/4 cup Parmigiano-Reggiano.
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15
Divide the chicken among plates.
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16
Arrange the arugula alongside the chicken and top the arugula with the tomatoes and garlic breadcrumbs.
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17
Cook's Note: The stuffed chicken breasts can be refrigerated for up to 2 days before cooking.
