STUFFED CHICKEN BREASTS WITH LEMON-DILL SAUCE

Stuffed Chicken Breasts with Lemon-Dill Sauce image

This simple stuffed chicken breast recipe takes minimal ingredients and is fast to make. My brother, future sister-in-law, and niece were the first to try it out and gave rave reviews. I can say it's police officer-, nurse-, and child-approved! Serve with rice pilaf and vegetables, if desired.

Provided by thedailygourmet

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h5m

Yield 5

Number Of Ingredients 13

Ingredients

5 slices bacon
1 shallot, chopped
nonstick cooking spray
5 boneless, skinless chicken breasts
¾ cup ricotta cheese
¾ teaspoon garlic powder
2 tablespoons butter
1 tablespoon all-purpose flour
1 cup chicken broth
¼ cup heavy cream
3 tablespoons lemon juice
2 tablespoons dry white wine
1 tablespoon chopped fresh dill

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper-towel lined plate to drain, leaving bacon grease in the skillet. Chop bacon when cool enough to handle. Add shallot to bacon grease in the skillet and cook over medium-low heat until caramelized, 5 to 10 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Coat a glass casserole dish with cooking spray.
Place the tip of a sharp knife 1 inch from the top of a chicken breast. Cut a shallow slice lengthwise down the center, stopping 1 inch from the bottom. Cut shallow slices horizontally across the top and bottom of the slice. Repeat with remaining chicken breasts.
Combine chopped bacon, caramelized shallot, ricotta cheese, and garlic powder in a small bowl. Stuff each chicken breast with 2 to 3 tablespoons of the ricotta mixture and place in the prepared casserole dish.
Cook in the preheated oven for 25 minutes.
Meanwhile, melt butter in a saucepan over medium-high heat. Add flour and whisk to create a roux. Slowly pour in chicken broth, stirring constantly until smooth. Add in cream, lemon juice, white wine, and dill. Cook, stirring continuously, until slightly thickened, about 5 minutes.
Remove chicken from the oven. Pour sauce over chicken breasts, return to the oven, and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes.
Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil chicken until slightly golden, about 3 minutes.

Nutrition Facts : Calories 330.2 calories, Carbohydrate 6.6 g, Cholesterol 115 mg, Fat 18.5 g, Fiber 0.2 g, Protein 32 g, SaturatedFat 9.4 g, Sodium 583.7 mg, Sugar 1.1 g