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Stuffed Chicken Supremes

Prep Time: 10

Cook Time: 40

Serves: Serves: 2

Ingredients

• 1/2 cup (4 oz.) Sargento® Whole Milk Ricotta Cheese
• 1/4 cup (2 oz.) Sargento® ChefStyle Shredded Mozzarella Cheese
• 4 Tbsp. Sargento® Grated Parmesan Cheese, divided
• 1 Tbsp. dry bread crumbs
• 1/2 tsp. dried basil
• 1 whole chicken breast, split and boned (leave skin intact)
• 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.