Cheese Stuffed Chicken with Apricot Sauce

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

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 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

• Sauce

• 1  cup chicken broth
• 1  cup  apricot nectar
• 1 1⁄2 tablespoons cornstarch
• 2  tablespoons apple brandy
• 6  dried apricots, chopped

• Garnish

•  chopped chives or  parsley

Directions

1. Preheat oven to 350°F.
2. Combine remaining ingredients, except butter.
3. Using your finger, carefully separate skin from flesh, leaving one side attached.
4. Lift unattached skin and spoon 1/6 of stuffing between skin and chicken, smooth and close opening with a toothpick.
5. Place skin side up in a shallow baking dish, brush with melted butter and bake uncovered for 45 minutes.
6. Meanwhile prepare the sauce:
7. In a sauce pan combine chicken broth, apricot nectar and cornstarch, cook and stir until thickened and bubbly.
8. Add brandy and chopped apricots, cook 2 minutes more.
9. To serve, pour sauce over chicken and garnish with chopped chives or parsley.