Ingredients
*4 filed chicken breast, slightly pounded out
*1 cup white organic wine
*1/2 cup olive oil
*5 cloves chopped garlic
*1/2 tsp. crushed red pepper flakes
*fresh Basil
*string to tie the chicken
Marinade the chicken in the white wine, olive oil garlic and red pepper flakes for at least an hour. Save the marinade.
Directions
The Stuffing
*1 cup Kite Hill almond ricotta cheese
*1/2 cup finely ground pecans
*3 tbs. dried chives
*2 drops Basil essential oil
*3 drops lemon essential oil
Mix all ingredients together blending well.
Divide the stuffing into fourths. Lay chicken breast out flat. Put stuffing in the middle, then folding the ends in and sides up and tie with string. Place the stuffed breasts in a baking dish. Pour the marinade over the chicken. Bake, uncovered in a 350 degree oven for 40-45 minutes. Adjust time according to how big the chicken breast are.
The White Sauce
1 8 oz. Pkg. Kite Hill cream cheese
1/2 cup chicken both
Use all of the juice from the cooked chicken in the sauce. (if there is none, by some crazy chance, add another 1/2-3/4 cup of chicken broth. You want the juice from the cooked chicken because of the wine and all the flavor.
Add all the ingredients to a food processor and blend the sauce.
Heat up and pour over plated chicken breast. Top with chopped Basil.
