Swiss & Ricotta Stuffed Chicken Breasts with Fettuccine & Brandy Sauce
pasta, spinach fettuccine
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.