Title: N.YR.EVE FEAST - 2. STUFFED CHICKEN BREASTS W
Categories: Poultry, Pasta, Main dish, Holiday
Yield: 6 servings
3/4 c Swiss cheese; shredded
1/2 c Ricotta cheese
1 tb Thyme; fresh
1/8 ts Cracked black pepper
6 ea Chicken breasts
2 ts Butter
3/4 lb Tomato fettuccine; fresh
1/3 c Brandy
1 c Chicken broth
2 tb Tomato paste
2 tb Chives; chopped
Stuffed chicken breasts, oozing with cheese, are
placed atop swirls of pasta.
Note: if desired, use 1/2 lb dried pasta instead of
fresh. If not using brandy, increase chicken broth to
1 1/3 cup. Use boneless, skinless c1;0chicken breasts.
In small bowl, fold together Swiss and ricotta
cheeses, thyme and cracked black pepper. Place a
chicken breast on flat surface. Cut a 2-1/2 inch
horizontal slit into side of chicken breast to form a
pocket. Repeat procedure with remaining breasts. Stuff
each pocket with 2 tbsp cheese mixture. Season with
salt and pepper to taste. Bring water to boil for
pasta. In medium skillet over medium-high heat, melt
butter. (If using dried pasta, add to boiling water
now and cook until tender.) Add chicken to skillet and
cook 6 minutes. (If using fresh pasta, add to boiling
water now.) Turn; reduce heat to medium and cook 4-5
minutes until chicken is cooked through. Drain
fettuccine well and place on large serving platter.
Place chicken on top. Remove skillet from heat, add
brandy, chicken broth, tomato paste and chives. Place
skillet over high heat; boil 2 minutes. Spoon sauce
over fettuccine.
