Ingredients
-
1/2
-
1/4
-
1/3
-
1
-
4
-
4
-
-
1/4
-
1
-
1
-
-
-
-
-
Directions
Ricotta and Ham Stuffed Chicken Breasts, All You Feb 09, All You Feb 09
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Steps
|
1
Done
|
In a Small Bowl, Combine Ricotta, Parmesan, Basil and Garlic. |
|
2
Done
|
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
Done
|
Spoon 1/4 of Ricotta Mixture on Top of Each Ham Slice, Then Close Chicken Over Filling and Fasten With Toothpicks. |
|
4
Done
|
Season Chicken With Salt and Pepper. Dredge Chicken on Both Sides With Flour Until Well Coated. Discard Remaining Flour. |
|
5
Done
|
in a Large Skillet, Warm Oil and Butter Over Medium-High Heat Until Butter Melts and Begins to Foam. |
|
6
Done
|
Add Chicken to Pan and Cook 5 Minutes; Flip and Cook on Second Side For an Additional 4 to 5 Minutes, Until Chicken Is No Longer Pink Inside (cut to Test). Serve Hot. |
