Search
by Ingredient

Swiss & Ricotta Stuffed Chicken Breasts with Fettuccine & Brandy Sauce

StarStarStarHalf starEmpty star

Submitted by garloo

Stuffed Chicken Breasts recipe

YIELD

6 servings

PREP

20 min

COOK

30 min

READY

1 hrs

Ingredients

¾ 177
CUP ML SWISS CHEESE
shredded
½ 118
1 15
TABLESPOON ML THYME
fresh *
0.6
TEASPOON ML BLACK PEPPER
6 6
EACH EACH CHICKEN BREASTS
2 1E+1
TEASPOONS ML BUTTER
¾ 340.2
79
CUP ML BRANDY *
1 237
CUP ML CHICKEN BROTH
2 3E+1
TABLESPOONS ML TOMATO PASTE
2 3E+1
TABLESPOONS ML CHIVES
chopped

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.

Add chicken to skillet and cook 6 minutes.

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 240 37% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 170mg 7%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 66g
Vitamin A 7% Vitamin C 3%
Calcium 15% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
More health news

    Email this recipe