1/4 cup (60 ml) oil-packed sundried tomatoes, drained and finely chopped

1/2 cup (125 ml) ricotta cheese

1 egg white

1/4 cup (60 ml) fresh basil, chopped

1 green onion, finely chopped

4 skinless and boneless chicken breast halves

4 large slices prosciutto

1 tablespoon (15 ml) butter

1 tablespoon (15 ml) olive oil

With the rack in the middle position, preheat the oven to 190 °C (375 °F).

In a bowl, combine the sundried tomatoes, ricotta, egg white, basil, and green onion.

On a work surface, butterfly the chicken breasts. To do this, slice each breast half in half horizontally without separating them completely, then open like a book. Spoon the sundried tomato stuffing in the centre of each breast half. Close the chicken breasts on themselves. Wrap with a slice of prosciutto and secure with a toothpick.

In an ovenproof skillet, heat the butter and oil. Add the chicken and brown on all sides. Bake in the oven for 5 to 6 minutes or until the chicken is cooked.

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