The recipe calls for four chicken breasts;
I only used two but kept the majority of the other ingredient amounts the same.
Modifications noted below. Enjoy!
1/4 cup ricotta cheese
2 tablespoons finely grated Parmesan cheese
2 tablespoons chopped basil (I used one tablespoon.)
1 tablespoon finely chopped flat-leaf parsley leaves (I used two tablespoons.)
zest of one lemon
salt and pepper, to taste
4 boneless, skinless chicken breasts
1 tablespoon olive oil (I reduced this to a half tablespoon between two chicken breasts.)
8 prosciutto slices (I used four.)
Preheat oven to 400 degrees. In a bowl, mash the ricotta with the Parmesan, herbs, and lemon zest. Season well with salt and pepper.
Take the chicken breasts and cut a pocket into the thickest side; be sure not to slice completely through. Stuff each one with an equal amount of ricotta mixture, then rub with a small drizzle of olive oil. Season chicken with salt and pepper.
Lay two prosciutto slices on a flat surface, overlapping slightly. Place the chicken on top and carefully wrap the prosciutto around the breasts, making sure that it meets at the top. If needed, use a toothpick to secure in place.
Flip the chicken over and place seam-side down on a baking sheet. Cook for 20-25 minutes, dependent on the thickness of your chicken, and until golden brown. When pressed with a finger, the meat should bounce back. Remove toothpicks, if used, before serving.
*The Gluten-Free Cookbook