Chicken Breast With Ricotta And Parmesan

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 (3 1/2 ounce) boneless skinless chicken breasts
• 1 cup low-fat ricotta cheese
• 1/2 cup yukon gold potato, cooked, mashed
• 2/3 cup grated parmesan cheese
• 1 tablespoon parsley, finely minced
• 1 tablespoon marjoram, finely minced
• 1 tablespoon tarragon, finely minced
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 quarts low sodium chicken broth

Recipe

• 1 make pocket in each chicken breast by slicing lengthwise through thickest portion; set aside.
• 2 combine ricotta cheese, potato, parmesan cheese and herbs; mix until blended.
• 3 place about 1/4 cup of stuffing mixture into each chicken breast.
• 4 roll each breast into a log and wrap with plastic wrap, sealing each end to form a "sausage."
• 5 bring chicken broth to a boil; reduce heat to simmer. place chicken breasts in broth and gently simmer until firm, about 20 minutes. remove chicken breasts from broth. bring broth to boil and reduce to 4 cups.
• 6 remove plastic wrap from each chicken breast. slice and serve in broth.