Ricotta And Ham Stuffed Chicken Breasts

• 1/2 cup ricotta cheese
• 1/4 cup grated parmesan cheese
• 1/3 cup finely chopped fresh basil leaf
• 1 garlic clove, minced
• 4 boneless skinless chicken breast halves (5oz each)
• 4 slices deli ham
• salt
• pepper
• 1/4 cup all-purpose flour
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter

1. In a small bowl, combine ricotta, parmesan, basil and garlic.
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.
3. Spoon 1/4 of ricotta mixture on top of each ham slice, then close chicken over filling and fasten with toothpicks.
4. Season chicken with salt and pepper. Dredge chicken on both sides with flour until well coated. Discard remaining flour.
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 4-5 minutes, until chicken is no longer pink inside (cut to test). Serve hot.

ricotta cheese, parmesan cheese, fresh basil leaf, garlic, chicken breast halves, deli ham, salt, pepper, flour, olive oil, unsalted butter

Taken from www.food.com/recipe/ricotta-and-ham-stuffed-chicken-breasts-368184 (may not work)