Bread-coat the chicken breast slices with flour and salt to taste. In the meantime, heat the Pomì Fine Tomato Pulp and, separately, the chicken, browning until perfectly golden.
Cover the chicken with a slice of prosciutto and flakes of sheep's ricotta. Finally add the tomato reduction from the pan and a leaf of sage.
Serve the dish on plenty of tomato sauce and garnish with toasted bread.