Kuleto’s Chicken Breast Stuffed with Herbed Ricotta

By CheeseDiva

Ingredients

• 1 c. whole milk ricotta
• 3 tbsp. reconstituted sun-dried tomatoes
• 2 tbsp. chopped basil
• 1 tsp. chopped chives
• 2 tsp. chopped fresh oregano
• 2 tsp. minced garlic
• salt and pepper to taste
• 4 - 8 oz. chicken breast halves with upper wing joint attached (called Suprème in French)
• 2 tbsp. olive oil
• Flour for dredging
• 2 tsp. minced shallots
• 1/3 c. dry white wine
• 1 1/2 c. sliced roasted and peeled red, yellow peppers combination
• 4-5 tbsp. butter
• 12 long chives for garnish

Details

Adapted from epicurious.com

Preparation

Step 1

In a small bowl, mix ricotta, tomatoes, herbs and 1 tsp. garlic.
2
With a small knife, make a slit in each breast near the wing, insert the knife and cut a triangular pocket in the meat to within an inch of the edges of the breast. Using pastry bag or small spoon, stuff each breasts with ricotta mixture. (Chicken may be prepared to this point several hours ahead of time and refrigerated.)
3
Preheat oven to 425°.
4
Heat oil in a large skillet. Season the chicken breasts with salt and pepper, dredge in flour, shaking off the excess.
5
Brown them well on the skin side then turn and brown the skinless side.
6
Transfer to baking dish skin side up, and bake uncovered until meat is opaque, 20 minutes.
7
Transfer breasts to serving platter.
8
Pour off any excess oil from the skillet and saute the shallots and remaining garlic until soft. Discard any fat in the baking pan and deglaze pan with the wine; scrape the contents into the skillet.
9
Reduce mixture by half,stir in the peppers, remove skillet from heat, and swirl in butter.
10
Season sauce to taste and spoon it over the chicken.
11
Garnish with long chives.