1 cup of ricotta cheese
½ red pepper, finely chopped
½ tbsp dried thyme
1/3 cup fresh grated Parmesan cheese
salt and pepper
4 boneless skinless chicken breasts

Preheat oven to 350°F. To prepare ricotta filling, combine ricotta cheese, chopped red pepper, dried thyme, cheese, salt and pepper.

Put chicken breasts in between plastic wrap one at a time. Pound the chicken with a meat mallet until chicken is ¼ inch thick.

Place chicken breasts, presentation side down, on a piece of parchment paper. Spread ¼ cup of the filling on one side of each chicken breast.

Fold other side over (in the shape of a half moon). Secure edges with toothpicks to hold chicken together.

Place in a 13 x 9 inch baking dish, season with salt and pepper, and bake for 35 minutes or until chicken reaches an internal temperature of 170°F.

Sauce for Chicken

With 5-10 minutes left for chicken to cook, prepare the sauce.

2 shallots, peeled and finely chopped
2 cloves of garlic, minced
1/2 tsp dried thyme
2 cups of mushrooms (mixture of shiitake and cremini), thinly sliced
½ red pepper, finely chopped
1 tbsp extra virgin olive oil
1 wineglass of white wine
¼ cup of whipping cream
salt and pepper

In a large nonstick frying pan, heat olive oil over medium-high heat. Add shallots, garlic and thyme. After a minute, add your mushrooms and red pepper. Cook for 2-3 minutes and add your white wine. Cook 30 seconds and add your whipping cream. Season with salt and pepper. Sauce should coat the back of a spoon. Give each person one stuffed chicken breast, pour sauce over and serve with steamed green beans or asparagus.

Makes 4 servings.

Enjoy!!