Ingredients
2 Whole chicken breasts (about 3 lbs.)
1 Beaten egg
1 c Ricotta cheese
1 c Grated or shredded fontina
-or Port du Salut cheese (about 4 oz)
1/4 c Finely chopped walnuts
1 tb Snipped parsley
1/4 ts Ground nutmeg
1/8 ts Pepper
2 tb Butter or margarine, melted Paprika
1/3 c Chicken broth
1/3 c Apricot nectar
2 ts Cornstarch
6 Whole dried apricots
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Rinse and pat chicken breasts dry with paper
towels. Bone breasts without
removing skin.Halve breasts carefully. For filling, combine
egg, cheeses,
walnuts, parsley, nutmeg and pepper. Separate skin from flesh
of each
breast, leaving 1 side attached. Spoon stuffing between skin
and flesh of
each breast. Tuck skin edges under; secure with wooden picks.
Place
breasts, skin side up, in a shallow microwave safe baking dish;
brush with
melted butter and sprinkle generously with paprika.
Micro-cook, covered, on 100% power (HIGH) for 15 to 18 minutes
or until
chicken is done, giving dish one half turn after 8 minutes.
Remove from
oven; cover with foil. In 2 cup microwave safe measure cup,
combine chicken
broth, apricot nectar and cornstarch. Cook, uncovered, for 3
to 4 minutes
or until thickened and bubbly throughout, stirring 3 times.
Place breasts
on serving platter. Garnish each with a whole dried apricot;
spoon sauce
over chicken.
Makes 6 servings.
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