1/2 cup ricotta cheese
Salt and pepper
3 tablespoons grated Parmesan cheese
1 tsp garlic salt
1 tsp basil
1 tsp thyme
4 small boneless, skinless chicken breasts, butterflied
4-6 slices of bacon
Pre-heat the oven to 400ºF.
In a bowl, season the ricotta with salt and pepper. Stir in the Parmesan cheese, garlic salt, basil and thyme. Place some of the ricotta mixture on each butterflied piece of chicken and fold the breast over and wrap with 1-2 slices of bacon.
Heat an ovenproof skillet and add the chicken bundles and brown over medium-high heat, turning once, for 4-6 minutes. Transfer to the oven to cook through, 12-15 minutes. Serves 4
This was such a great change up from plain old chicken breasts. And not very difficult either. I would recommend getting everything laid out and prepared before you butterfly the chicken so that you don't have to touch everything with yucky chicken hands and wash your hands 10 times.
This is a Rachael Ray recipe and I did have to make a few changes. You can get the original recipe here. Enjoy!
Also, if you don't have an ovenproof skillet I'm sure it wouldn't be a problem to transfer the chicken to a foil-lined baking dish/sheet.
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