INGREDIENTS
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serves 8 ( 7 points +)
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½ c. low-fat ricotta
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salt and pepper to taste
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6 T. grated Parmesan or Romano cheese
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2 crushed garlic cloves
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dried parsley, basil and thyme to taste
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8 ( 4 oz) boneless, skinless chicken breast halves, butterflied
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¼ lb. prosciutto ( 8 thin slices)
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1 T. olive oil
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½ c. white wine
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2 T. butter