Stuffed Chicken Breasts.

• 4 dried apricots
• 2 stalks green onions
• 13/16 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 4 chicken breasts 180 grams each, skinless
• 1 3/8 tablespoons softened butter
• 1 tablespoon apricot jam
• 1 1/4 cups chicken broth
• 13/16 cup pumpkin or butternut full of Naple
• 1 1/4 cups whole milk
• 1 1/4 cups chicken stock
• 1 tablespoon olive oil
• 7/8 cup polenta
• 4 3/4 tablespoons grated Parmesan cheese
• 1 pinch cinnamon
• 1 carrot
• 2 slices ham Italian
• 1 sprig fresh thyme
• cooking oil

1. Finely chop the dried apricots and green onions.
2. Add the ricotta, add rated parmesan and mix with a fork. Add a little salt and pepper.
3. Place chicken breasts on a cutting board and cut lenghtwise to create a pocket.
4. Carefully open each breast and fill with a tablespoon of ricotta mixture.
5. Wrap each stuffed chicken breast tightly with plastic.
6. On a double boiler, or a saucepan with boiling water fitted with a steaming basket, cook chicken breasts for about 20 minutes.
7. Remove chicken from the basket and let cool for about 15 minutes before opening them.
8. Melt butter in a frying pan, and brown the chicken breasts over medium heat until golden.
9. Add the apricot jam and then the broth.
10. Cook for about 10 minutes then remove the chicken breasts and set aside.
11. Increase the heat and cook the sauce until is reduced and thickened.
12. Pass it through a sieve and return to the pan along with chicken breasts.
13. Keep cooking over low heat, basting regularly until chicken is cooked through.
14. To make polenta, peel the pumpkin, cut it into cubes and cook it in a pan of boiling salted water until tender. Drain, and mash with a fork into a puree. Set aside.
15. In a medium sauce pan, combine milk, broth, and olive oil, and bring to a boil.
16. Add polenta, and reduce the heat. Cover and stir occasionally, until the polenta detaches from the sides of the pan.
17. Add the squash puree, and beat with an inmerssion mixer.
18. Add the parmesan, a pinch of cinnamon and adjust seasoning.
19. Cook for about 5 minutes over low heat until thick.
20. Grate the carrot with a coarse grater and cut the ham into small pieces.
21. Heat a tablespoon of vegetable cooking oil on a frying pan and saute the carrots and ham.
22. Drain on a paper towel.
23. To serve, arrange one chicken breast on each plate, with a little sauce. Using a mold, place polenta, and top with the crispy ham and carrots. Garnish with some fresh parsley.

apricots, stalks green onions, ricotta cheese, parmesan cheese, chicken breasts, butter, apricot, chicken broth, pumpkin, milk, chicken stock, olive oil, polenta, parmesan cheese, cinnamon, carrot, ham italian, thyme, cooking oil

Taken from www.yummly.com/recipe/Stuffed-Chicken-Breasts_-782102 (may not work)