Chicken & Stuffing
8 Chicken breast
2 Tbsp Butter
½ cup Chopped onion
4 oz. Cream cheese or Ricotta
2 cups Chopped cooked broccoli
¼ cup Grated parmesan cheese
1 Tbsp Lemon juice
½ cup Dry white wine
1 cup Chicken stock
Salt & pepper
Sprinkle pounded chicken breasts with salt and pepper. In a skillet, melt the butter and sauté the onions until tender. Add cream cheese and stir until softened. Remove from heat and stir in the broccoli, parmesan cheese, lemon juice, salt and pepper. Place a generous amount of the filling on each chicken breast and roll up the chicken breast. Place each completed chicken breast with its seem facing down in a baking dish (9×13).
Combine the winde and the chicken stock and pour over the chicken.
Cover and bake at 350°F for 40-45mins.
Remove the chicken from the baking dish and reserve the liquid for the sauce.
Sauce
¼ cup Butter
¼ cup Flour
½ cup Light cream
1 ½ cups Reserved liquid from cooking the chicken
Salt & pepper
In a sauce pan, melt butter and stir in flour. Gradually add in the reserved liquid from cooking the chicken and the cream. Cook until thick and smooth. Add salt and pepper to taste.
Return the chicken to the baking pan. Spoon the sauce over and keep warm in a 200°F oven until you are ready to serve.
If you make it ahead of time. Reheat at 325°F for 30-35mins or until the sauce bubbles.