Place an equal amount of the ricotta filling in the centre of each breast that has been pounded flat.
Fold 2 sides of each breast partially over the filling and then tightly roll it up to seal the filling inside.
Place the flour, lightly-beaten eggs, and breadcrumbs on separate plates.
Then dip chicken in: flour, eggs, crumbs.
Place the oil in a large skillet set over medium, to medium-high heat.
When hot, add the chicken, lightly brown on all sides, and then set on a foil-lined baking sheet, seam-side down.
Bake the chicken 30-40 minutes, at 375 until cooked through.
Allow chicken to cool, before serving.
Slice in disks, and serve with ketchup or tomato pasta sauce for dipping.