salt and pepper
garlic clove, grated
t finely chopped flat leaf parsley
a few basil leaves, chopped
a couple sprigs fresh thyme, chopped
boneless chicken breast, flattened
splash white wine
1)preheat oven to 400. in bowl, season ricotta with salt and pepper. stir in parm, garlic, parsley, basil and thyme. place mix on each breast and roll up. drizzle with evoo and wrap with prosciutto. 2) heat a drizzle of evoo in oven proof skillet. add chicken and brown over md heat turning once, 4-6 minutes. transfer to oven til cooked thru, about 12-15 minutes. 3) remove chicken from pan and deglaze the pan with wine. swirl in butter, spoon over chicken and serve.