Prosciutto-Wrapped Chicken Stuffed with Herb Ricotta - Rachael Ray

fresh ricotta cheese

Salt and pepper

grated Parmigiano Reggiano cheese

small clove garlic, grated or pasted

flat leaf parsley, finely chopped

few leaves basil, chopped

couple sprigs of fresh thyme, finely chopped

small boneless, skinless chicken breasts, butterflied

Extra virgin olive oil (EVOO), for drizzling

thin slices prosciutto di parma

splash of white wine

butter