Cheese stuffed chicken

Yield: 6 servings

Measure Ingredient
2 Whole chicken breasts (about 3 lbs.)
1 Beaten egg
1 cup Ricotta cheese
1 cup Grated or shredded fontina or Port du Salut cheese (about 4 oz)
¼ cup Finely chopped walnuts
1 tablespoon Snipped parsley
¼ teaspoon Ground nutmeg
⅛ teaspoon Pepper
2 tablespoons Butter or margarine,melted
Paprika
⅓ cup Chicken broth
⅓ cup Apricot nectar
2 teaspoons Cornstarch
6 Whole dried apricots

Rinse and pat chicken breasts dry with paper towels. Bone breasts without removing skin.Halve breasts carefully. For filling, combine egg, cheeses, walnuts, parsley, nutmeg and pepper. Separate skin from flesh of each breast, leaving 1 side attached. Spoon stuffing between skin and flesh of each breast. Tuck skin edges under; secure with wooden picks. Place breasts, skin side up, in a shallow microwave safe baking dish; brush with melted butter and sprinkle generously with paprika.

Micro-cook, covered, on 100% power (HIGH) for 15 to 18 minutes or until chicken is done, giving dish one half turn after 8 minutes.

Remove from oven; cover with foil. In 2 cup microwave safe measure cup, combine chicken broth, apricot nectar and cornstarch. Cook, uncovered, for 3 to 4 minutes or until thickened and bubbly throughout, stirring 3 times. Place breasts on serving platter.

Garnish each with a whole dried apricot; spoon sauce over chicken.

Makes 6 servings.

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