In a medium bowl mix together herbs, zest and breadcrumbs.
Add ricotta and egg to crumb mixture and mix to combine.
Add chicken to ricotta and crumb mixture, mix with hands until completely combined.
Using damp hands, shape chicken mixture into 8 rough rectangular shapes (depending on the moisture level in your chicken mince you may need to refrigerate the mince mixture for 15min before shaping).
Place one slice of prosciutto on a clean work surface, and with a very sharp knife cut in half lengthways & set aside - repeat for 3 remaining slices.
Wrap one half slice of prosciutto at an angle around one chicken sausage & set aside - repeat for remaining sausages (see photo).
Heat a non-stick frying pan over medium heat and cook sausages for 5mins on each side, then turn each sausage half-over (to cook the third side) and fry for 1min, then repeat for 4th side.
Serve immediately with salad or veg (or both!) on the side.