Cheese Stuffed Chicken With Apricot Sauce

• 6 boneless chicken breasts, with skin on
• 1 cup ricotta cheese
• 1 cup fresh grated parmesan cheese (or the cheese you prefer - cheddar, romano, swiss)
• 1 egg, beaten
• 1/4 cup finely chopped walnuts
• 1 tablespoon chopped parsley
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 2 tablespoons melted butter
• Sauce
• 1 cup chicken broth
• 1 cup apricot nectar
• 1 1/2 tablespoons cornstarch
• 2 tablespoons apple brandy
• 6 dried apricots, chopped
• Garnish
• chopped chives or parsley

1. Preheat oven to 350u0b0F.
2. Combine remaining ingredients, except butter.
3. Using your finger, carefully separate skin from flesh, leaving one side attached.
4. Lift unattached skin and spoon 1/6 of stuffing between skin and chicken, smooth and close opening with a toothpick.
5. Place skin side up in a shallow baking dish, brush with melted butter and bake uncovered for 45 minutes.
6. Meanwhile prepare the sauce:
7. In a sauce pan combine chicken broth, apricot nectar and cornstarch, cook and stir until thickened and bubbly.
8. Add brandy and chopped apricots, cook 2 minutes more.
9. To serve, pour sauce over chicken and garnish with chopped chives or parsley.

chicken breasts, ricotta cheese, parmesan cheese, egg, walnuts, parsley, ground nutmeg, pepper, butter, sauce, chicken broth, apricot nectar, cornstarch, apple brandy, chives

Taken from www.food.com/recipe/cheese-stuffed-chicken-with-apricot-sauce-24949 (may not work)