If you are not using thin sliced chicken breasts, either pound with a meat tenderizer, or cut them in half lengthwise.
Preheat the oven to 400 degrees
In a small bowl, mix together the ricotta cheese and the Parmesan. In another small bowl, mix together the panko and the salt and pepper.
Lay the chicken breasts out. Spoon a small bit of the ricotta mixture. Then add the basil, covering the entire chicken. Roll up the chicken breasts and place toothpicks in (about 3 per breast).
Cut each rolled up breast in about 4 or 5 pieces. Repeat until all the chicken breasts are stuffed, rolled, and cut into smaller pieces.
Cover each smaller, rolled up pieces in panko and place on a prepared pan and bake for about 15 minutes or until the chicken is cooked through.