Ingredients:
6 boneless chicken breasts, with skin on
1 cup ricotta cheese
1 cup fresh grated parmesan cheese ( or the cheese you prefer – cheddar, romano, swiss)
1 eggs, beaten
1/4 cup finely chopped walnuts
1 tablespoon chopped parsley
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
2 tablespoons melted butter
1 cup chicken broth
1 cup apricot nectar
1 1/2 tablespoons cornstarch
2 tablespoons apple brandy
6 dried apricots, chopped
chopped chives or parsley
Directions:
Preheat oven to 350 F.
Combine remaining ingredients, except butter.
Using your finger, carefully separate skin from flesh, leaving one side attached.
Lift unattached skin and spoon 1/6 of stuffing between skin and chicken, smooth and close opening with a toothpick.
Place skin side up in a shallow baking dish, brush with melted butter and bake uncovered for 45 minutes.
Meanwhile prepare the sauce:.
In a sauce pan combine chicken broth, apricot nectar and cornstarch, cook and stir until thickened and bubbly.
Add brandy and chopped apricots, cook 2 minutes more.
To serve, pour sauce over chicken and garnish with chopped chives or parsley.
Servings: 6
Time preparation: 20 min.
Time total: 65 min.