1 cup fresh ricotta
1/2 cup grated Parmigiano-Reggiano
8 to 10 fresh sage leaves, very thinly sliced
Splash of milk or half-and-half
Kosher salt
4 boneless, skinless chicken breast halves
Freshly ground pepper
8 slices prosciutto di Parma
EVOO, for drizzling
3 tablespoons butter
3 cloves garlic, finely chopped
1 cup panko
1 tablespoon fresh thyme leaves, chopped
A few handfuls arugula (1 bunch), stemmed
4 plum tomatoes, thinly sliced lengthwise
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