Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Whole chicken breasts (about 1/4 ts Ground nutmeg
-3 lbs.) 1/8 ts Pepper
1 Beaten egg 2 tb Butter or margarine,melted
1 c Ricotta cheese Paprika
1 c Grated or shredded fontina 1/3 c Chicken broth
-or Port du Salut cheese 1/3 c Apricot nectar
-(about 4 oz) 2 ts Cornstarch
1/4 c Finely chopped walnuts 6 Whole dried apricots
1 tb Snipped parsley

Rinse and pat chicken breasts dry with paper towels. Bone breasts
without removing skin.Halve breasts carefully. For filling, combine
egg, cheeses, walnuts, parsley, nutmeg and pepper. Separate skin from
flesh of each breast, leaving 1 side attached. Spoon stuffing between
skin and flesh of each breast. Tuck skin edges under; secure with
wooden picks. Place breasts, skin side up, in a shallow microwave
safe baking dish; brush with melted butter and sprinkle generously
with paprika.

Micro-cook, covered, on 100% power (HIGH) for 15 to 18 minutes or
until chicken is done, giving dish one half turn after 8 minutes.
Remove from oven; cover with foil. In 2 cup microwave safe measure
cup, combine chicken broth, apricot nectar and cornstarch. Cook,
uncovered, for 3 to 4 minutes or until thickened and bubbly
throughout, stirring 3 times. Place breasts on serving platter.
Garnish each with a whole dried apricot; spoon sauce over chicken.

Makes 6 servings.

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