Yield: 6 servings

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
1/3 c Apricot nectar 
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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