RECIPE of the Day - 2/21/2007

This is an impressive recipe that gives the impression of being more complicated and time consuming than it really is. It is quite delicious and if you prefer, you can substitute romano cheese for the parmesan - I have always thought the flavor was better with romano cheese.

RICOTTA STUFFED CHICKEN BREAST

4 (8 oz.) chicken breasts, skinned and pounded

2 eggs

1 garlic clove, minced

1 tbsp. basil

1 dash cayenne pepper

3 oz. grated Swiss cheese

2 tbsp. chopped onion

8 oz. Ricotta cheese

2 tsp. Parmesan cheese

2 tbsp. chopped celery

1 chicken bouillon cube

Salt and pepper

In a large bowl, combine the Ricotta and eggs. Mix thoroughly, then add Parmesan, Swiss, celery, garlic, and onions; mix well. Add basil, crushed bouillon cube, cayenne pepper, and salt; chill.

BREADING:

1 tsp. onion powder

1 c. bread crumbs

1/4 c. Parmesan cheese

2 tbsp. flour1 tsp. basil

Salt and pepper

Mix the breading ingredients and set aside. In shallow bowl, beat 3 eggs well and set aside.

Stuff the chicken and use toothpick to secure. Roll in flour, then dip in egg batter. Coat with breading. Fry until brown in hot oil.

Place in roasting pan and bake 10-12 minutes. Serves 4.