Prosciutto-wrapped ricotta and olive chicken

Method

• Step 1
  Preheat oven to 190°C. For filling, combine ricotta, olives, zest, thyme and yolk in a bowl, and season with salt and pepper.
• Step 2
  Cut a slit horizontally along the side of each chicken breast, without cutting all the way through, to create a pocket. Spoon a quarter of the filling into each pocket. Place 3 slices of prosciutto, slightly overlapping, horizontally in front of you. Place a breast across the prosciutto slices, then roll up. Repeat with remaining prosciutto and chicken.
• Step 3
  Heat a heavy-based frypan over medium-high heat. Add olive oil and cook chicken for 5 minutes, turning on all sides, or until browned.
• Step 4
  Transfer to a roasting pan and roast for 10 minutes or until cooked through.
• Step 5
  Meanwhile, to make tomato-butter sauce, heat olive oil in a frypan over medium heat. Add eschalots and garlic and cook, stirring, for 1 minute. Add tomatoes and cook for 5 minutes or until soft but still holding their shape. Add wine and simmer for 5 minutes or until reduced by half. Using a slotted spoon, remove tomatoes from pan, then gradually whisk in butter until melted and combined. Return tomatoes to pan and season. Do not allow the mixture to boil.
• Step 6
  Divide tomato-butter sauce among 4 shallow bowls. Cut chicken on the diagonal into 3 or 4 slices and place in bowls. Top chicken with beans and serve scattered