Prosciutto-wrapped ricotta-stuffed chicken

We made these prosciutto-wrapped ricotta-stuffed chicken breasts from Rachael Ray last week, and Robert was surprised how much he enjoyed it because according to him, "it's hard to make a chicken breast exciting".  I agree, but this recipe takes the lowly chicken breast to a new level by stuffing it with parmesan herb ricotta, then wrapping it in thinly sliced prosciutto.  Delicious!!


PROSCIUTTO-WRAPPED RICOTTA-STUFFED CHICKEN BREASTS
Yield: 4 servings

INGREDIENTS

• 1/2 cup fresh ricotta
• Salt and pepper
• 3 tbsp. grated parmigiano-reggiano
• 1 small clove garlic, grated or pasted
• 1 tbsp. finely chopped flat-leaf parsley
• A few leaves basil, chopped
• A couple sprigs fresh thyme, finely chopped
• 4 small pieces skinless, boneless chicken breast, butterflied
• EVOO, for drizzling
• 4 thin slices prosciutto di parma
• A splash white wine
• 1 tbsp. butter
•    

• DIRECTIONS:

  1. Preheat the oven to 400°. In a bowl, season the ricotta with salt and pepper. Stir in the parmigiano-reggiano, garlic, parsley, basil and thyme. Place some of the ricotta mixture on each butterflied piece of chicken and fold the breast over. Drizzle with EVOO and wrap with the prosciutto.
  2. Heat an ovenproof skillet with a drizzle of EVOO. Add the chicken bundles and brown over medium-high heat, turning once, for 4 to 6 minutes. Transfer to the oven to cook through, 12 to 15 minutes.
  3. 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.