This was the signature dish for my catering company. As written it will serve 20 people. The chicken can be pounded, stuffed, wrapped in whatever size packages you desire, then frozen for future use. Just be sure to thaw it overnight in your refrigerator before sauteing it and then finishing in the sauce.
20 chicken breasts
16 oz. ricotta cheese
1/2 chopped onion
8oz. package of mushrooms ground in the processor
1 bunch of fresh parsley (leaves only)
loaf of bread made into bread crumbs
salt and pepper to taste
olive oil
5 eggs slightly beaten
2 T. dry white wine
pint of heavy cream
pint of half and half
2 tablespoons butter (optional)
Use food processor to grind a loaf of bread into crumbs with parsley, olive oil and Italian seasoned salt and pepper. In the meantime mix together cheese, mushrooms, onion, parsley, 3/4 cup of seasoned bread crumbs. Pound the chicken breasts with flat side of a meat hammer. Season the breasts with Italian seasoned salt and fill with a small amount of ricotta mixture. Dip the breasts in the beaten eggs and coat with remaining bread crumb mixture. Saute chicken breats in olive oil until lightly browned on both sides. Remove to baking pan. Deglaze the pan with white wine.
Make cream sauce in the pan where you cooked chicken by adding cream and half and half, white pepper and salt to taste. Cook sauce until hot. You may add some more mushrooms at this point to add richness. When thick, remove from heat, add butter if desired and pour over chicken breasts. Cover with foil. Bake in 350 degree oven for 30 to 40 minutes. Serve over cooked bow tie pasta .
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