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CHEESE STUFFED CHICKEN

Category:    Chicken
Yield: 6 servings
 
      2    Whole chicken breasts (about      1/4 ts Ground nutmeg
           -3 lbs.)                          1/8 ts Pepper
      1    Beaten egg                          2 tb Butter or margarine,melted
      1 c  Ricotta cheese                           Paprika
      1 c  Grated or shredded fontina        1/3 c  Chicken broth
           -or Port du Salut cheese          1/3 c  Apricot nectar
           -(about 4 oz)                       2 ts Cornstarch
    1/4 c  Finely chopped walnuts              6    Whole dried apricots
      1 tb Snipped parsley                
 
  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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