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La Belle Cuisine
Gigi’s Cheese-Stuffed Chicken
with Apricot Sauce
3 whole chicken breasts
6 dried apricots, chopped fine
1/2 cup white wine
1 cup ricotta cheese
1 cup (4 ounces) shredded Gruyère,
Jarlsberg, Havarti or
1 beaten egg
1/4 cup finely chopped walnuts
1 tablespoon snipped parsley
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
2 tablespoons butter, melted
1/3 cup chicken broth
1/3 cup apricot nectar
2 teaspoons cornstarch
Rinse chicken breasts and pat them dry with paper towels.
Bone the breasts without removing the skin (or have your butcher do this for
you). Halve the breasts carefully.
For the filling, place
the apricots and wine in a small nonreactive saucepan
and cook over
medium-high heat, stirring, until the liquid is almost evapor-ated. Set
In a bowl, combine the
ricotta, shredded cheese, egg, walnuts, reserved apricots, parsley, nutmeg,
pepper, and salt to taste.
Heat the oven to 350 degrees F. Separate the skin from the flesh of
breast, leaving one side attached. Spoon the stuffing between skin and
of each breast. Tuck the skin edges under and secure with wooden
picks. Place the breasts, skin side up, in a shallow baking dish and brush
with melted butter. Bake the chicken, uncovered, 40 to 45 minutes.
For the sauce, in a small saucepan combine the broth, apricot
cornstarch. Cook and stir until sauce is thickened and
bubbly. Continue cooking for 2 more minutes.
Place the chicken breasts on a serving platter. Spoon the
over the chicken and serve. Makes 6 servings.
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