Stuffed Chicken Breasts with Pasta
Submitted by Ragdoll52
Chicken breasts stuffed with Swiss and ricotta cheese, pan-seared in butter, and served over fettuccine with a brandy-tomato pan sauce. Elegant enough for date night, ready in under an hour.
YIELD
6 servingsPREP
30 minCOOK
20 minREADY
50 minWhen you want to impress without spending all day in the kitchen, this is your move.
Boneless chicken breasts get a pocket cut into the side, then stuffed with a creamy blend of Swiss cheese, ricotta, and fresh thyme. A quick sear in butter, a splash of brandy to deglaze the pan, and you’ve got a rich tomato-chive sauce that comes together in minutes.
Pile it all over a bed of fettuccine and you’ve got a restaurant-quality dinner on the table in 50 minutes flat.
Kitchen Tips
- Use a sharp paring knife to cut the pocket. Go deep but don’t poke through the other side.
- Secure the opening with a toothpick if the cheese starts oozing out during cooking.
- If you skip the brandy, double up on chicken broth. You still want enough liquid to build the sauce.
- Fresh tomato fettuccine adds color and a subtle sweetness, but regular dried fettuccine works just fine.
Ingredients
Directions
In small bowl, fold together Swiss and ricotta cheeses, thyme and cracked black pepper.
Place a chicken breast on flat surface.
Cut a 2½ 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 to 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.
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