Prep Time
10 Mins
Cook Time
10 Mins
Yield
4 Servings

How to Make It

Step 1

In a small bowl, combine ricotta, Parmesan, basil and garlic.

Step 2

Rinse chicken and pat dry. Cut a slit along thick edge of each breast half, forming a pocket. Open breast halves like a book and lay one slice of ham in each.

Step 3

Spoon 1/4 of ricotta mixture on top of each ham slice, then close chicken over filling and fasten with toothpicks.

Step 4

Season chicken with salt and pepper. Dredge chicken on both sides with flour until well coated. Discard remaining flour.

Step 5

In a large skillet, warm oil and butter over medium-high heat until butter melts and begins to foam. Add chicken to pan and cook 5 minutes; flip and cook on second side for an additional 4 to 5 minutes, until chicken is no longer pink inside (cut to test). Serve hot.

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