Ingredients:

  • 1/2 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 2 cloves garlic, minced
  • 2 tbsp fresh basil, finely chopped
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 4 (6 oz) boneless skinless chicken breasts
  • 4 slices prosciutto
  • 2 tbsp olive oil
  • 1/2 cup panko breadcrumbs
  • 1 large egg, beaten
  • 2 tbsp grated parmesan cheese

Instructions:

  1. Lay the chicken breasts flat. Using a sharp knife, slice horizontally into the thickest part of the breast to create a pocket, being careful not to cut all the way through.
  2. In a small bowl, stir together the ricotta, mozzarella, Parmesan, garlic, basil, oregano, salt, and pepper until combined.
  3. Spoon about 2-3 tablespoons of the cheese mixture into each chicken pocket. Press the edges together and secure with 2-3 toothpicks to lock the cheese in.
  4. Wrap each stuffed breast in a slice of prosciutto, ensuring the meat is well-covered.
  5. Dip the wrapped chicken into the beaten egg, then press it into a mixture of Panko and Parmesan until evenly coated.
  6. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken on all sides until golden brown.
  7. Transfer the skillet to the oven and bake until the internal temperature reaches 165°F (74°C).