serves 8 ( 7 points +)
- ½ c. low-fat ricotta
- salt and pepper to taste
- 6 T. grated Parmesan or Romano cheese
- 2 crushed garlic cloves
- dried parsley, basil and thyme to taste
- 8 ( 4 oz) boneless, skinless chicken breast halves, butterflied
- ¼ lb. prosciutto ( 8 thin slices)
- 1 T. olive oil
- ½ c. white wine
- 2 T. butter
Preheat oven to 400 degrees.
Combine first 5 ingredients in a small bowl (through parsley, basil and thyme). After your chicken has been cut open (to, but not through the other side), place it on a sheet of plastic wrap. Place another sheet of plastic wrap over the top of chicken pieces. Pound to ¼" thickness.
Place equal amounts of ricotta mixture in the center of each chicken piece. Fold chicken over. Wrap 1 slice of prosciutto around each piece of chicken.
In an oven-proof skillet, drizzle 1 T. olive oil and swirl to coat. Add chicken and brown for 4-6 minutes, turning only once. Transfer pan to oven and cook 12-15 minutes or until chicken is cooked through.
Remove chicken from pan and place on a serving platter. Add wine and butter to pan. Cook until reduced to about ½. Spoon over chicken and serve.
adapted from "Every Day with Rachel Ray" magazine