-
Preheat oven to 400 degrees.
-
Butterfly each of the chicken breasts. You can do this by slicing each breast in half long wise, almost to the edge.
-
In a bowl add Ricotta cheese and pesto sauce and mix to blend. Divide the Ricotta mixture evenly into each of the chicken breast and fold the breast over, creating a folded pocket. Wrap each chicken breast piece of prosciutto tightly.
-
In a large skillet add 2 TBS of olive oil. Add the wrapped chicken pockets and cook on medium-high for 3 minutes. Turn once and cook and additional 3 minutes.
-
Remove chicken from skillet, place in cooking dish and bake at 400 degrees for 15 minutes.
-
Remove the chicken from the oven. Spoon cooked orzo on place and and top with cooked chicken breast.