Ricotta and Ham Stuffed Chicken Breasts

Recipe by internetnut
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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 4-5 minutes, until chicken is no longer pink inside (cut to test). Serve hot.
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