Prosciutto & Ricotta Stuffed Chicken Breast

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 don’t cut all the way through—the halves should still be connected). Open up the butterfly. If it’s 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.