Stuffed Chicken Breasts With Pasta

Recipe Ingredients

3/4 cup	109g / 3.8oz	Swiss cheese - shredded
1/2 cup	73g / 2.6oz	Ricotta cheese
1 tablespoon	15ml	Thyme - fresh
1/8 teaspoon	0.6ml	Cracked black pepper
6		Chicken breasts
2 teaspoons	10ml	Butter
3/4 lb	340g / 11oz	Tomato fettuccine - fresh
1/3 cup	78ml	Brandy
1 cup	237ml	Chicken broth
2 tablespoons	30ml	Tomato paste
2 tablespoons	30ml	Chives - chopped

Recipe 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.

Source:
Mario Batali

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