Ricotta and Sundried Tomato-Stuffed Chicken Breasts | RICARDO

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
• 3/4 lb (340 g) tagliatelle
• 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