4 boneless skinless chicken breast halves

½ cup of ricotta

2 teaspoons butter (softened)

1 ½ teaspoons minced green onion

1 teaspoon minced parsley

¼ teaspoon fresh thyme

¼ teaspoon lemon juice

¼ teaspoon garlic

Salt and pepper

1 cup flour

1 large egg

Pre-heat oven 350 degrees

Cut slits in thickest part of the chicken breast.

Mix ricotta, butter, green onion, parsley, thyme, lemon juice and garlic.  Season with salt and pepper.

Insert mixture equally into chicken and tie closed with string.

In a bowl combine flour and 1 Tablespoon of salt and pepper.

In another bowl combine egg and 2 teaspoons of water.

One at a time dip chicken in flour, shake off excess, then dip in egg.  Set aside.

In skillet sear chicken in oil on both sides for 2 minutes. 

Place in baking dish and cook uncovered for 20 minutes or until no longer pink in center.