This recipe may be reproduced with the following credit:
http://www.chefsilvia.com; SILVIA BIANCO

Chicken Breast Cutlets
Filled with ricotta/béchamel, arugula and tomato
Topped with a white wine sauce

These stuffed chicken breasts can be made the day before and then popped into a 350-degree oven 30 minutes before serving. They are light, delicious and elegant to serve.

4 large chicken cutlets—thinly cut
1 cups ricotta/béchamel
1 cup fresh arugula
12 ¼ inch slices of fresh tomato
1 cup white wine sauce (see archived recipe )

Ricotta/Béchamel Sauce
Makes about 1 1/4 cups
2 tablespoons butter
2 tablespoons unbleached white flour
1/2 cup whole milk
1/2 cup whole-milk ricotta cheese
Salt and freshly ground black pepper to taste
1 teaspoon Parmesan cheese (optional)

Put the butter in a small saucepan over medium-low heat. Add the flour and stir with a wire whisk until the mixture has formed a paste. Slowly add the milk, whisking constantly, until all the milk is absorbed and the mixture has become a smooth, thick sauce. Cook for 10 more minutes, or until the taste of raw flour has disappeared. Remove from the heat and refrigerate for at least 30 minutes.
Add the ricotta cheese, additional salt and pepper, and, if desired, the Parmesan. Refrigerate until needed. Use as directed in previous recipe. The remaining sauce can be used as a filling for lasagna or other baked pastas, as a sauce for other pasta or meat dishes, or in omelets. Use as a substitute for creamy cheeses or in combination with other cheeses.
Note: This sauce can be made up to 3 days in advance.

To assemble the cutlets, lay them flat on a cutting board and then fill them with ¼ of the ricotta/béchamel mixture, followed by a handful of the arugula, followed by 3 slices of the tomatoes. Wrap the sides of the chicken around the ingredients to form a pouch and then put them open side down on a greased baking sheet. Cook in a 350-degree oven for about 30 minutes or until the chicken is opaque and cooked thoroughly. remove from the oven and top with the white wine sauce and serve whole or cut each piece in thirds and serve fanned out on a plate.