Stuffed Chicken Saltimbocca with Arugula and Tomato Salad

fresh ricotta

grated Parmigiano-Reggiano

to 10 fresh sage leaves, very thinly sliced

Splash of milk or half-and-half

Kosher salt

boneless, skinless chicken breast halves

Freshly ground pepper

slices prosciutto di Parma

EVOO, for drizzling

butter

garlic, finely chopped

panko

fresh thyme leaves, chopped

few handfuls arugula (1 bunch), stemmed

plum tomatoes, thinly sliced lengthwise