Stuffed Saltimboca with Arugula and Tomato Salad

Ingredients:

• 1 cup fresh ricotta
• 0.5 tbsp. grated parmesan
• 8-10 fresh sage leaves, very thinly sliced
• A little milk or cream 10%
• 4 boneless, skinless chicken breast halves
• 8 slices prosciutto
• Extra-virgin olive oil, to drizzle
• 3 tablespoons of butter
• 3 cloves garlic, finely chopped
• 1 tbsp. panko breadcrumbs
• 1 tbsp fresh thyme leaves, chopped
• A couple of handfuls of arugula, stems removed
• 4 plum tomatoes, thinly sliced ​​lengthwise

Preparation:

1. Mix ricotta with 1/4 cup Parmesan, sage and milk, and season with salt.
2. Cut each chicken breast in half horizontally, cutting almost all the way through the thin part. Open the breast like a book and pound it with the flat side of a mallet to a thickness of 0.3-0.5 cm. Season the cutlets with salt and pepper.
3. Place a spoonful of ricotta in the center of each chicken breast and roll it up. Wrap each roll with two slices of prosciutto, slightly overlapping them. Wrap each roll in plastic wrap and refrigerate overnight.
4. Preheat oven to 200°C.
5. Unwrap the chicken rolls and place them on a rimmed baking sheet or in a shallow baking dish. Drizzle with olive oil and bake until the chicken is cooked through and the prosciutto is crisp, 20-25 minutes.
6. Meanwhile, melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the panko and thyme and cook, stirring, until the breadcrumbs are golden. Remove from heat and stir in the remaining 1/4 cup Parmesan.
7. Divide the chicken among plates. Arrange the arugula next to the chicken and sprinkle the arugula with tomatoes and garlic breadcrumbs.