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Swiss & Ricotta Stuffed Chicken Breasts with Fettuccine & Brandy Sauce

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Recipe

Stuffed Chicken Breasts recipe

Yield

6
servings

Prep

20
min

Cook

30
min

Ready

1
hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
¾ cup swiss cheese
shredded
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½ cup ricotta cheese
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1 tablespoon thyme
fresh
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teaspoon black pepper
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6 each chicken breasts
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2 teaspoons butter
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¾ pound pasta, spinach fettuccine
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cup brandy
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1 cup chicken broth
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2 tablespoons tomato paste
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2 tablespoons chives
chopped
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Ingredients

Amount Measure Ingredient Features
177 ml swiss cheese
shredded
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118 ml ricotta cheese
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15 ml thyme
fresh
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0.6 ml black pepper
* Camera
6 each chicken breasts
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10 ml butter
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340.2 g pasta, spinach fettuccine
* Camera
79 ml brandy
* Camera
237 ml chicken broth
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30 ml tomato paste
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30 ml chives
chopped
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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

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Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 24037% 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?
 

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