Ingredients
- 1/2 cup fresh ricotta cheese
- Salt and pepper
- 3 tablespoons grated Parmigiano Reggiano cheese
- 1 small clove garlic, grated or pasted
- 1 tablespoon flat leaf parsley, finely chopped
- A few leaves basil, chopped
- A couple sprigs of fresh thyme, finely chopped
- 4 small boneless, skinless chicken breasts, butterflied
- Extra virgin olive oil (EVOO), for drizzling
- 4 thin slices prosciutto di parma
- A splash of white wine
- 1 tablespoon butter
Description
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Rachael Ray
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