Chicken Breast With Ricotta and Parmesan

I have not tried this recipe. I got this recipe from Obesity Help. This recipe was posted by marylyn.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 6 (3 1/2ounce)  boneless skinless chicken breasts
• 1  cup low-fat ricotta cheese
• 1⁄2 cup yukon gold potato, cooked, mashed
• 2⁄3 cup  grated parmesan cheese
• 1  tablespoon parsley, finely minced
• 1  tablespoon marjoram, finely minced
• 1  tablespoon tarragon, finely minced
• 2  garlic cloves, minced
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  quarts low sodium chicken broth

Directions

1. Make pocket in each chicken breast by slicing lengthwise through thickest portion; set aside.
2. Combine Ricotta cheese, potato, Parmesan cheese and herbs; mix until blended.
3. Place about 1/4 cup of stuffing mixture into each chicken breast.
4. Roll each breast into a log and wrap with plastic wrap, sealing each end to form a "sausage."
5. Bring chicken broth to a boil; reduce heat to simmer. Place chicken breasts in broth and gently simmer until firm, about 20 minutes. Remove chicken breasts from broth. Bring broth to boil and reduce to 4 cups.
6. Remove plastic wrap from each chicken breast. Slice and serve in broth.