This elegant yet approachable New Year’s Eve main course features tender chicken breasts stuffed with a luscious blend of shredded Swiss and creamy ricotta cheese, seasoned with fresh thyme and cracked black pepper. The chicken is pan-seared to golden perfection and finished with a rich, aromatic sauce made from brandy, chicken broth, and tomato paste. Served atop fresh tomato fettuccine, the dish offers a comforting balance of savory, cheesy flavors and bright herbaceous notes. Its a festive, protein-packed meal that feels special enough for holiday gatherings but is simple enough for a celebratory weeknight dinner. The quick-cooking fresh pasta and streamlined steps ensure you spend less time in the kitchen and more time enjoying the feast with loved ones.
N.Yr.Eve Feast – 2. Stuffed Chicken Breasts W
Description
This elegant yet approachable New Year's Eve main course features tender chicken breasts stuffed with a luscious blend of shredded Swiss and creamy ricotta cheese, seasoned with fresh thyme and cracked black pepper. The chicken is pan-seared to golden perfection and finished with a rich, aromatic sauce made from brandy, chicken broth, and tomato paste. Served atop fresh tomato fettuccine, the dish offers a comforting balance of savory, cheesy flavors and bright herbaceous notes. Its a festive, protein-packed meal that feels special enough for holiday gatherings but is simple enough for a celebratory weeknight dinner. The quick-cooking fresh pasta and streamlined steps ensure you spend less time in the kitchen and more time enjoying the feast with loved ones.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 surface. Using a sharp knife, cut a 2-1/2 inch horizontal slit into the thickest side of the breast to create a pocket, being careful not to cut all the way through.
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Repeat the pocket-cutting process with the remaining five chicken breasts.
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Stuff each chicken 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 water to a boil for the pasta.
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In a medium skillet, melt the butter over medium-high heat.
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Add the stuffed chicken breasts to the skillet and cook for 6 minutes on the first side.
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While the chicken cooks, add the fresh tomato fettuccine to the boiling water. Cook according to package directions until tender, then drain well.
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Flip the chicken breasts in the skillet. Reduce heat to medium and cook for an additional 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 in swirls 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 hot brandy-tomato sauce evenly over the chicken and fettuccine before serving.
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 using dried pasta instead of fresh, add it to the boiling water at the beginning of the cooking process and cook until tender according to package instructions. Fresh pasta cooks much faster, so add it later to prevent overcooking.
If you prefer not to use brandy, you can omit it and increase the chicken broth to 1 1/3 cups to maintain the sauce volume.
Use boneless, skinless chicken breasts for this recipe to ensure even cooking and easy stuffing.
