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Instructions |
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Combine all dry ingredients and set aside in a large ziplock bag.
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Pre-heat large skillet using extra virgin olive oil to coat the bottom of the skillet and a splash of balsimic vinegrette. Begin heating the chicken breasts equally on both sides, being careful to monitor temperature.
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Once the breasts are about 75-85% cooked, take the breasts out of the hot skillet and allow them to cool briefly. Next, place the breasts in the ziplock bag with the dry ingredients and shake until the breasts are well coated with the mixture. Remove from the bag and continue cooking.
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Once breasts have cooked, place 1-2 tablespoons of ricotta cheese on 2 thin slices of ham. (This is done twice...once for each chicken breast). Place the ham/ricotta in the skillet and then place a breast on top of each ham/ricotta layer. Allow the ham to brown slightly and the cheese to "melt" a bit. Flip the entire serving over in the skillet and serve hot.
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Suggestions |
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Goes great with Café Whitehorn's Italian Pasta Vinegrette
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Originally Submitted
12/17/2007
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