Slice the chicken breasts lengthwise and pound with a mallet until thin.

Set aside.

In a small bowl mix the ricotta, salt, pepper, parmesan, nutmeg, basil, garlic and eggs.

Refrigerate filling for about 30 minutes.

Divide the filling into six equal parts and place the filling in the centre of each piece of chicken.

I used string, but you can also use toothpicks to secure the rolls.

Roll up the rolls tucking in all the pieces of meat.

Don't worry if some filling is exposed, a little may leak out.

Heat the frying pan with the canola oil.

Make sure it is really hot before you put in the chicken rolls.

Don't overcrowd your pan. You want a nice colour on these rolls.

Cook on each side for 4 minutes.

Remove to a plate and if you used string, cut it away.

If you used toothpicks, remove them.

Lay the chicken rolls in a baking pan covered with 1/2 a cup of marinara sauce.

Pour the remainder of the sauce over the rolls.

Place in a 375F oven uncovered for 45 minutes.

Check at the half way mark and baste with some of the tomato sauce.

Remove and serve with pasta or rice.

I made some Saffron Risotto with this.