Ricotta Stuffed Chicken Breasts

Ricotta Stuffed Chicken Breasts

prep time

minutes
cook time

minute
servings
4

Ingredients











Cooking Instructions

1

In large skillet over medium heat, melt 2 tablespoons butter. Add shallots and sauté until fragrant and translucent, 2 to 3 minutes. Add apricots and sauté 1 minute more. Remove from heat and pour into large bowl. Add ricotta and parmesan and seasonings; mix well.


2

Place trimmed chicken breasts on cutting board. Butterfly chicken pieces: Using small, thin knife carefully make small 1 1/2-inch slit deep cut in center of the thick side of each. Cut a pocket, working the blade through the breast almost to the opposite side. Be careful not to cut all the way through, or cheese will leak out during cooking. Gently stuff ricotta mixture into each of butterflied chicken breasts.


3

Add remaining butter to large skillet and sear chicken breasts over medium-high heat, top side down first, for 2 to 3 minutes per side. This procedure helps seal the cheese in and develops flavor. Gently place in slow cooker. Add broth and cook, covered, on low for 4-6 hours, or high 2 to 3 hours.


*Add up to a half cup of white wine, if desired.


Ingredients











Cooking Instructions

1

In large skillet over medium heat, melt 2 tablespoons butter. Add shallots and sauté until fragrant and translucent, 2 to 3 minutes. Add apricots and sauté 1 minute more. Remove from heat and pour into large bowl. Add ricotta and parmesan and seasonings; mix well.


2

Place trimmed chicken breasts on cutting board. Butterfly chicken pieces: Using small, thin knife carefully make small 1 1/2-inch slit deep cut in center of the thick side of each. Cut a pocket, working the blade through the breast almost to the opposite side. Be careful not to cut all the way through, or cheese will leak out during cooking. Gently stuff ricotta mixture into each of butterflied chicken breasts.


3

Add remaining butter to large skillet and sear chicken breasts over medium-high heat, top side down first, for 2 to 3 minutes per side. This procedure helps seal the cheese in and develops flavor. Gently place in slow cooker. Add broth and cook, covered, on low for 4-6 hours, or high 2 to 3 hours.


*Add up to a half cup of white wine, if desired.


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