This is dish is a take on chicken cordon bleu! Swap the ham for prosciutto and the swiss cheese for ricotta!
With is this rich filling you will only need a simple small salad for a side dish!
What you need:
1/2 cup fresh riotta
salt and pepper
3 tbsp. grated parmasen cheese
1 small clove of garlic
1 tbsp. finely chooped parsiley
4 small peices of skinnless bonless chicken breasts
a splash of white wine
In a bowl, season the ricotta with salt and pepper. Stir in the Parmigiano Reggiano cheese, garlic, parsley, basil and thyme. Place some of the ricotta mixture on each butterflied piece of chicken and fold the breast over. Drizzle with olive oil and wrap with the prosciutto.
Heat an ovenproof skillet with a drizzle of olive oil. Add the chicken bundles and brown over medium-high heat, turning once, for 4-6 minutes. Transfer to the oven to cook through, 12-15 minutes.
Remove the chicken from the pan and deglaze the pan with the wine. Swirl in the butter. Spoon the sauce over the chicken to serve.