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1.
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Preheat your oven to 350F. Start by making the ricotta filling. Dice the roma tomato into 1/4" dice. In a mixing bowl, combine the ricotta, parmesan, egg, tomato, olives, salt & pepper, thyme and oregano. Set aside.
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2.
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With a sharp knife, slice the breast in half so that it opens up like the folds of a book.
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3.
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Lay a sheet of plastic wrap over the breast and pound it until it is about 1/4" thick. Start at the center of the meat and gently pound, pushing your mallet out toward the edge of the meat.
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4.
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Take a generous spoonful of the cheese mixture and place it in the center of the chicken breast. Fold one side over then the other, and gently roll the breast over the filling.
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5.
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I usually don't bother with string or toothpicks to hold the breast together. Just gently place the roll, seam side down in a shallow baking dish. Pour the pasta sauce around the chicken breasts and place in a preheated oven at 350F. Bake for 25-30 minutes. Serve with the pasta sauce poured over the roll.
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