From the Oven
Stuffed Chicken Supremes
Prep Time: 10 min | Cook Time: 40 min | Servings: 2 | Calories: 488
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Prep Time
10 min
Cook Time
40 min
Servings
2
Calories
488
This main course features hearty and tender chicken breasts stuffed with three cheeses including Sargento® Whole Milk Ricotta Cheese in an unconventional way that makes every bite supremely creamy and delicious. These chicken breasts go great with any side dish you choose and make for a hearty meal.
Ingredients
- 1/2 cup (4 oz.) Sargento® Whole Milk Ricotta Cheese
- 1/4 cup (2 oz.) Sargento® Shredded Mozzarella - Traditional Cut
- 4 Tbsp. Sargento® Sargento® Shredded Parmesan Cheese, divided
- 1 Tbsp. dry bread crumbs
- 1/2 tsp. dried basil
- 2 skin-on, boneless chicken breast halves
- 1/4 cup chopped onions
- 1 Tbsp. cornstarch
- 1/2 cup chicken broth
- 1/2 cup half-and-half
- 3 Tbsp. vermouth
Directions
- Combine Ricotta, Mozzarella, 2 tablespoons Parmesan, bread crumbs and basil in small bowl. Carefully separate skin from flesh of each chicken breast half, leaving one side attached. Spoon half of cheese mixture between skin and flesh of each breast half. Pull skin edges under breast; secure with toothpicks. Place chicken, skin side up, in shallow baking pan. Bake uncovered in preheated 350°F oven 30 minutes or until chicken is cooked through and golden brown.
- Remove chicken from baking pan; remove toothpicks and keep warm. Place onions in baking pan and cook on stove top 4 minutes over medium heat, stirring, until onion is tender.
- Combine cornstarch and chicken broth. Stir chicken broth mixture, half-and-half and vermouth into baking pan; heat until sauce bubbles. Cook over low heat, stirring constantly, 5 minutes or until mixture thickens. Spoon over chicken; sprinkle with remaining Parmesan cheese.
