Swiss and Ricotta Stuffed Chicken Breasts with Fettuccine and Brandy Sauce

• 3/4 cup swiss cheese shredded
• 1/2 cup ricotta cheese
• 1 tablespoon thyme fresh
• 18 teaspoon black pepper
• 6 each chicken breasts
• 2 teaspoons butter
• 3/4 pound pasta, spinach fettuccine
• 13 cup brandy
• 1 cup chicken broth
• 2 tablespoons tomato paste
• 2 tablespoons chives chopped

1. In small bowl, fold together Swiss and ricotta cheeses, thyme and cracked black pepper.
2. Place a chicken breast on flat surface.
3. Cut a 2 1/2 inch horizontal slit into side of chicken breast to form a pocket.
4. Repeat procedure with remaining breasts.
5. Stuff each pocket with 2 tbsp cheese mixture.
6. Season with salt and pepper to taste.
7. Bring water to boil for pasta.
8. In medium skillet over medium-high heat, melt butter.
9. Add chicken to skillet and cook 6 minutes.
10. Turn, reduce heat to medium and cook 4 to 5 minutes until chicken is cooked through.
11. Drain fettuccine well and place on large serving platter.
12. Place chicken on top.
13. Remove skillet from heat, add brandy, chicken broth, tomato paste and chives.
14. Place skillet over high heat; boil 2 minutes.
15. Spoon sauce over fettuccine.

swiss cheese, ricotta cheese, thyme, black pepper, chicken breasts, butter, pasta, brandy, chicken broth, tomato paste, chives

Taken from recipeland.com/recipe/v/swiss-ricotta-stuffed-chicken-b-39019 (may not work)