This elegant yet approachable dish features tender, boneless chicken breasts hollowed out and filled with a creamy mixture of Swiss and ricotta cheeses, brightened with fresh thyme and cracked black pepper. The chicken is pan-seared to golden perfection, locking in the juices while melting the cheesy center. Served atop vibrant fresh tomato fettuccine, it is finished with a quick, aromatic sauce made from brandy, chicken broth, and tomato paste. The result is a rich, savory main course that balances the comfort of pasta with the sophistication of a New Year’s Eve feast. Its perfect for holiday gatherings or special weeknight dinners where you want to impress without spending hours in the kitchen.
N.Yr.Eve Feast – 2. Stuffed Chicken Breasts With Pasta
Description
This elegant yet approachable dish features tender, boneless chicken breasts hollowed out and filled with a creamy mixture of Swiss and ricotta cheeses, brightened with fresh thyme and cracked black pepper. The chicken is pan-seared to golden perfection, locking in the juices while melting the cheesy center. Served atop vibrant fresh tomato fettuccine, it is finished with a quick, aromatic sauce made from brandy, chicken broth, and tomato paste. The result is a rich, savory main course that balances the comfort of pasta with the sophistication of a New Year's Eve feast. Its perfect for holiday gatherings or special weeknight dinners where you want to impress without spending hours in the kitchen.Ingredients
Directions
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In a small bowl, fold together the shredded Swiss cheese, ricotta cheese, fresh thyme, and cracked black pepper until well combined.
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Place a chicken breast on a flat cutting surface. Using a sharp knife, cut a 2-1/2 inch horizontal slit into the side of the breast to form a pocket, being careful not to cut all the way through.
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Repeat the cutting process with the remaining chicken breasts.
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Stuff each pocket with approximately 2 tablespoons of the cheese mixture.
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Season the outside of the stuffed chicken breasts with salt and pepper to taste.
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Bring a large pot of salted water to a boil for the pasta.
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In a medium skillet over medium-high heat, melt the butter.
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Add the chicken breasts to the skillet and cook for 6 minutes on the first side, or until golden brown.
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If using dried pasta, add it to the boiling water now and cook according to package directions until tender. If using fresh pasta, wait until the chicken has cooked for about 4 minutes before adding it to the boiling water for 2-3 minutes.
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Turn the chicken breasts over, reduce the heat to medium, and cook for another 4-5 minutes, or until the chicken is cooked through and no longer pink inside.
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Drain the fettuccine well and arrange it on a large serving platter.
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Place the cooked chicken breasts on top of the pasta.
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Remove the skillet from the heat. Carefully add the brandy, chicken broth, tomato paste, and chopped chives to the skillet.
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Return the skillet to high heat and bring the sauce to a boil, cooking for 2 minutes to reduce slightly and meld flavors.
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Spoon the warm brandy-tomato sauce over the fettuccine and chicken.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 700.1kcal
- % Daily Value *
- Total Fat 32.8g51%
- Saturated Fat 15.9g80%
- Cholesterol 242.1mg81%
- Sodium 279.3mg12%
- Total Carbohydrate 7.4g3%
- Dietary Fiber 1.9g8%
- Sugars 4.4g
- Protein 79.0g158%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you do not have brandy on hand, you can omit it and increase the chicken broth to 1 1/3 cups. You may also add a splash of balsamic vinegar for depth.
Ensure you use boneless, skinless chicken breasts for this recipe to ensure even cooking and proper stuffing.
If using dried pasta instead of fresh, start cooking the pasta earlier in the process so it finishes around the same time as the chicken.
For best results, pound the chicken breasts to an even thickness before stuffing to ensure they cook uniformly.
