INGREDIENTS
2
Chicken breasts, boneless skinless
6
slices Prosciutto
1/2
Lemon, Juice of
1 tbsp
Parsley, fresh
1 tbsp
Sage, fresh
1
Shallot
1/2 cup
Sun-dried tomatoes
1
Egg yolk, large
1 cup
Chicken stock
2 tbsp
Capers
1
Kosher salt and freshly cracked black pepper
1 tbsp
Canola oil
3 tbsp
Walnuts
1 tbsp
Butter
4 oz
Ricotta cheese