Ingredients:
Chicken breast 2 nos
Ricotta cheese 50 gms
Arborio rice 100 gms
Salt to taste
Black pepper corns 10 gms
Parsley 10 gms
Ham 4 slices
Oil 20 ml
Fettuccini pasta 150 gms
Garlic 15 gms
Butter 20 gms
Fresh cream 100 ml.
Procedure:
1. Blanch pasta for base and keep aside.
2. Cut chicken breast a butterfly cut and hammer and spread it.
3. Marinate with seasonings.
4. Cook Arborio rice and mix with ricotta cheese.
5. Place ham slices on chicken breast and put the mixture of rice and cheese and roll it and tie it with thread.
6. Sear it on griddle to give golden color and finish it in oven.
7. Serve on a bed of pasta tossed with butter and garlic.
8. Garnish with fresh thyme and cream sauce.