Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by MyRecipes February 2009


Recipe Summary

10 mins
20 mins
10 mins
4 Servings


Ingredient Checklist


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

  • 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.

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

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

  • 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.

Nutrition Facts

363 calories; fat 17g; saturated fat 7g; protein 44g; carbohydrates 9g; cholesterol 125mg; sodium 821mg.