Ricotta and Sundried Tomato-Stuffed Chicken Breasts

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 375°F (190°C).

2. 2

   In a bowl, combine the ricotta, sundried tomatoes, basil, green onion and egg white.

3. 3

   On a work surface, butterfly the chicken breasts. To do this, slice each breast half in half horizontally without separating them completely, then open like a book. Spoon the sundried tomato mixture in the centre of each breast. Close the chicken breasts up, wrap with a slice of prosciutto and secure with a toothpick.

4. 4

   In an ovenproof skillet over medium-high heat, brown the chicken on all sides in the butter and oil. Bake in the oven for 5 to 6 minutes or until the chicken is cooked through.