Chicken and Parma Ham Saltimbocca

• 4 boneless skinless chicken breasts
• 4 slices parma ham
• 150 g ricotta cheese
• 3 garlic cloves, peeled and crushed
• 4 tablespoons finely chopped mixed herbs
• salt & freshly ground black pepper

1. Preheat the oven to 22o degrees celcius.
2. To make the stuffing, mix the ricotta, garlic and herbs together in a bowl.
3. Season with salt and pepper to taste.
4. Cut a deep slit along one side of the chicken breast to make a pocket.
5. Divide the ricotta stuffing into 4 equal portions, spoon into the pockets and bring the edges together to enclose the filling.
6. Wrao a slice of parma ham around each chicken breadt, folding the ends underneath to seal in the filling.
7. Carefully place the wrapped chicken breasts on a baking tray lined with baking paper.
8. Bake in the hot oven for 20 minutes, or until the chicken is cooked through.
9. Serve immediately, garnish with sage or parsley.

chicken breasts, parma ham, ricotta cheese, garlic, mixed herbs, salt

Taken from www.food.com/recipe/chicken-and-parma-ham-saltimbocca-128205 (may not work)