Ricotta and Sundried Tomato-Stuffed Chicken Breasts

Ingredients

• • 1/2 cup (125 ml) ricotta cheese
  • 1/4 cup (50 g) oil-packed sundried tomatoes, drained and finely chopped
  • 1/4 cup (10 g) fresh basil leaves, finely chopped
  • 1 green onion, finely chopped
  • 1 egg white
  • 4 boneless, skinless chicken breasts
  • 4 large slices prosciutto
  • 1 tbsp butter
  • 1 tbsp (15 ml) olive oil

• Tomato and Cheese Pasta

  • 3/4 lb (340 g) tagliatelle
  • 1/2 cup (125 ml) ricotta cheese
  • 2 tbsp (30 ml) olive oil
  • 3 plum tomatoes, seeded and diced
  • 1/4 cup (10 g) fresh flat-leaf parsley, finely chopped
  • 1/2 cup (125 ml) chicken broth