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Source: The Working Family's Cookbook

Walnut-Cheese Chicken Breasts
Beware of over-stuffing the chicken--excess filling will seep out during cooking. But please try this. It's yummy, cheesy...perfect!
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Serves: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
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3/4 cup part skim ricotta cheese
1/2 cup finely chopped walnuts
1/4 cup grated Parmesan cheese
2 tablespoons fresh bread crumbs
2 tablespoons chopped fresh basil, or parsley
salt, to taste
freshly ground black pepper, to taste
4 chicken breast halves, with bones and skin
olive oil
1/4 cup dry white wine or vermouth




Position on a rack in the top of the oven. Heat the oven to 375 degrees. Lightly oil a medium-sized baking dish.

In a medium bowl, combine the ricotta, walnuts, Parmesan, bread crumbs and salt and pepper to taste. Slip your fingers between the skin and meat of one chicken breast. Stuff about one fourth of the cheese filling under the skin. Repeat with the remaining breasts. Arrange the breasts in the prepared baking dish. Brush the breasts with olive oil, sprinkle with the wine and season with salt and pepper to taste.

Bake the chicken breasts for 35 to 40 minutes, basting occasionally, until the juices run clear when the chicken is pierced. Serve hot, warm or at room temperature.





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Lots of lemon juice makes this chicken moist and delicious.
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This is a good dish to serve for a special occasion.
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