Boneless, skinless chicken breasts
Progresso Italian bread crumbs
Ripe tomato slices
Sliced Mozzarella cheese
Ricotta cheese
Italian seasoning (Schilling)

Wash and pat dry with paper towels, each chicken breast. Then pound thin with meat mallet.

Dip each chicken breast in milk, then coat with bread crumbs. Saute quickly in hot olive oil, until lightly browned. Transfer to baking sheet. Add Italian seasoning into ricotta then spoon a dollop onto each piece of chicken, then place a tomato slice and a slice of Mozzarella on top. Broil until bubbly.