| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Swiss |
Poultry, Pasta, Main dish, Holiday |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Swiss cheese; shredded |
| 1/2 |
c |
Ricotta cheese |
| 1 |
tb |
Thyme; fresh |
| 1/8 |
ts |
Cracked black pepper |
| 6 |
|
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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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