Cheese-Stuffed Chicken Breasts

I find this chicken dish to be especially yummy and often have served it for small dinner parties.

Cheese-Stuffed Chicken Breasts

Makes 4 servings

4 whole skinless boneless chicken breasts, halved (about 3 pounds)

Salt, freshly ground black pepper and cayenne

1 1/4 cups ricotta cheese (about 10 ounces)

1 egg yolk

1 teaspoon minced garlic

2 tablespoons snipped chives or chopped green onions (green part only)

1 cup fresh mozzarella cheese, cut into 1/4-inch cubes (about 6 ounces)

3 tablespoons butter, melted, plus 2 tablespoons

4 tablespoons dry white wine

3 tablespoons olive oil

1/2 pound fresh shiitake mushrooms, trimmed, wiped clean and sliced

2 medium ripe tomatoes, peeled, seeded, diced

2 tablespoons chopped shallots

1 1/4 cups chicken broth

1/2 cup heavy cream

1 teaspoon fresh lemon juice

Place each breast half on a work surface between sheets of plastic wrap and flatten them out slightly with a rolling pin. Season with salt, black pepper and cayenne.

In a mixing bowl, combine the ricotta, egg yolk, garlic and chives. Fold in the mozzarella, and season with salt and black pepper. Spoon equal amounts of the mixture into the center of each breast and then form into a compact, rounded fist shape, pressing to seal in the stuffing. Arrange close together in a shallow baking pan.

Preheat the oven to 350 degrees. Add 2 tablespoons of the wine to the 3 tablespoons melted butter and spoon over the chicken. Bake, basting with the pan juices every 5 minutes, for 25 to 30 minutes. Carefully transfer the chicken to a heated platter and keep warm.

While the chicken is baking, make the sauce. In a large skillet, heat the remaining 2 tablespoons butter and 2 tablespoons of the olive oil over medium-high heat. Add the mushrooms and cook, tossing gently, for 2 minutes.

Transfer the mushrooms to a warm platter, and add the remaining tablespoon of olive oil to the same skillet. Add the tomatoes, shallots and the remaining 2 tablespoons wine, and cook, stirring, for 2 minutes. Add the chicken broth and cook until the sauce thickens a bit, 3 to 4 minutes.

Season with salt, black pepper and cayenne. Add the mushrooms, cream and lemon juice. Stir to mix, and cook just until warmed through.

To serve, spoon the sauce over the chicken.