Recipe by Lorac
A posted recipe request, sent me to a folder of recipes from our 1980's Gourmet Group. It was great to rediscover this easy, delicious way to transform chicken into a party dish
Top Review by Dianne Clewien
I made some changes like; using only 2 breast and flattening them. I seasoned the chicken with salt and pepper. I used cheddar and Italian cheese along with the ricotta. I also used pecans instead of walnuts. Didn't have dried apricots so I used canned instead and pureed the apricots and omitted the chicken broth. Still in all it was very good. My mother who doesn't care for chicken managed to eat about half of one. I will make this again.
- 6 boneless chicken breasts, with skin on
- 1 cup ricotta cheese
- 1 cup fresh grated parmesan cheese (or the cheese you prefer - cheddar, romano, swiss)
- 1 egg, beaten
- 1⁄4 cup finely chopped walnuts
- 1 tablespoon chopped parsley
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon pepper
- 2 tablespoons melted butter
- 1 cup chicken broth
- 1 cup apricot nectar
- 1 1⁄2 tablespoons cornstarch
- 2 tablespoons apple brandy
- 6 dried apricots, chopped
- chopped chives or parsley
Directions See How It's Made
- Preheat oven to 350°F.
- Combine remaining ingredients, except butter.
- Using your finger, carefully separate skin from flesh, leaving one side attached.
- Lift unattached skin and spoon 1/6 of stuffing between skin and chicken, smooth and close opening with a toothpick.
- Place skin side up in a shallow baking dish, brush with melted butter and bake uncovered for 45 minutes.
- Meanwhile prepare the sauce:.
- In a sauce pan combine chicken broth, apricot nectar and cornstarch, cook and stir until thickened and bubbly.
- Add brandy and chopped apricots, cook 2 minutes more.
- To serve, pour sauce over chicken and garnish with chopped chives or parsley.