6?6 oz boneless skinless chicken breast halves
2 oz pancetta, chopped
8 oz cremini mushrooms, chopped
1 tbsp butter
1 leek, white and light green part only, chopped
2 cloves garlic, minced
1 tsp fresh thyme leaves, minced
2/3 cup ricotta cheese
Salt and pepper
2 tbsp olive oil
1 cup chicken broth
1/4 cup white wine
2 tbsp cold butter
2 tbsp chopped parsley
Lightly brown pancetta in a 12? skillet over medium-high heat. Add the mushrooms and saut? until they are tender and the pan is nearly dry, about 10 minutes. Add 1 tablespoon of butter and the leeks, saut? for 4 minutes. Stir in the garlic, cook for 2 more minutes, remove vegetables from the heat and allow to cool. In a bowl mix together the mushrooms, thyme and ricotta. Cut a horizontal slit at the thickest part of each chicken breast, making a pocket. Put 2 tablespoons of the mixture in each chicken breast pocket. Seal the opening with a toothpick, season chicken with salt and pepper.
In a skillet large enough to hold all the chicken breasts, heat the olive oil over medium high heat and brown all sides of each chicken breast. Pour chicken broth over the chicken breasts and bring to a low simmer, cover and cook until each is done, about 10 minutes. Remove the chicken breasts from the pan and keep warm. Add the wine to deglaze the pan and whisk in 2 tablespoons of cold butter to make a sauce. Top chicken breasts with sauce and parsley and serve warm.
Serve with Roasted Carrots with Honey.