Directions

Sauce

Heat the olive oil in a sauce pan or skillet over medium temperature, add the onion and carrot and cook until the edges of onions start to brown and caramelize.  Add the garlic and cook 1 minute, while stirring.  Add the remaining ingredients and lightly salt & pepper. Cover, reduce heat to medium low and cook for 20 minutes, stirring occasionally.  Remove from heat, adjust salt & pepper and puree with an immersion blender or counter top blender.   

Breading

Mix all the dry ingredients together in a bowl.  In a separate bowl, whisk the eggs and buttermilk together.  In a separate bowl add some all purpose flour for dredging.  

Filling

Add all ingredients to a small bowl and mix well.  

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Chicken Preparation

Place the chicken breasts on a cutting board and using a sharp knife, cut a pocket about 3/4 of the way through the width and length.  

Season the outside of each breasts with salt & pepper, then fill each one with some of the ricotta cheese mixture.  

Dredge each breast in the all purpose flour, then dip in the egg/buttermilk, then the bread crumbs.  Be sure to cover the open edge well, so cheese does not seep out.  Place on a wire rack.  

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Heat a heavy bottomed 12" frying pan over med-high temperature and add about 1/2 inch of olive oil.  Once hot, add the breaded chicken and fry until lightly browned, flip over and brown the other sides.  Do not cook all the way through.  Place the chicken on a rimmed baking sheet with a wire rack and bake at 375 for 10 minutes.  After 10 minutes remove from oven and turn on the broiler.  Place a slice of provolone cheese on top of each chicken breast, then spoon on some sauce and lastly, top with mozzarella.  Place under the broiler and cook until the Mozzarella cheese is just melted.  Do not brown the mozzarella or it will become tough.

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Serve with fresh Parmesan, chopped Italian parsley and your favorite pasta.