Place the chicken breasts on a cutting board and cut horizontally through the breasts. Put the breasts between two pieces of plastic wrap and pound them with the flat side of a meat tenderizer, until they appear to be of even thickness.
In a medium bowl, mix together the mozzarella, Parmesan, ricotta, garlic, salt, and pepper.
In a large skillet, heat the olive oil and butter over medium-high heat. Arrange the chicken on the skillet and season it with salt and 1 teaspoon of paprika. Cook the chicken for about 5 minutes, until a golden crust appears, and then flip.
Divide the cheese mixture into four equal parts and spread it evenly on top of the chicken. Sprinkle it with the remaining paprika.
Cover with a lid and cook for another 5-7 minutes, until the cheese melts and the chicken is cooked through. Garnish with parsley and serve.
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