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Categories:Viewed: 52 - Published at: 9 years ago
Ingredients
- 1 cup Ricotta Cheese
- 1 Tablespoon Fresh Italian Parsley, Chopped
- 4 cloves Garlic, Minced
- 4 pieces Boneless Skinless Chicken Breast
- 8 slices Prosciutto (thin)
- 1 Tablespoon Olive Oil
- Salt And Pepper, to taste
Method
- 1.
- In a small bowl, mix together ricotta, parsley and garlic.
- Set aside.
- 2.
- Butterfly the chicken breasts by cutting them in half horizontally (but dont cut all the way throughthe halves should still be connected).
- Open up the butterfly.
- If its still too thick gently pound it using a meat mallet or rolling pin.
- Salt and pepper the chicken.
- 3.
- 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.
- Fold the other half of the chicken breast over so that the filling is covered.
- 4.
- 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).
- 5.
- Remove chicken from skillet and allow it to rest for 2 minutes before serving.
