Recipes from Pilgrim's Kitchen

• 4 Pilgrim's Pride split chicken breasts

• 1/2 cup dry bread crumbs
• 1/2 teaspoon each dried cilantro, dried tarragon, garlic powder, and salt
• 2 tablespoons melted butter
• 1 egg
• 1 cup ricotta cheese
• 1/2 cup (2 ounces) shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup chopped fresh spinach leaves

• 3/4 cup dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon each garlic powder and salt
• 1/4 teaspoon freshly ground black pepper
• 1 egg, beaten

• 2 tablespoons olive oil
• 12 ounces fresh mushrooms, sliced
• 3 cloves garlic, thinly sliced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried cilantro
• 1/4 cup butter
• 1 cup heavy cream
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 1 package (12 ounces) hot, cooked fettuccini, or pasta of choice

To make stuffing, combine bread crumbs with seasonings, butter and egg. Add cheeses and spinach, stirring to combine thoroughly. Divide stuffing equally among breasts, stuffing into formed pockets. Secure with wooden toothpicks.

Combine all coating ingredients except egg. Brush each breast with egg and dredge in coating mixture. Place breasts skin-side up in prepared pan. Spray breaded chicken with oil or cooking spray. Bake in preheated oven 45 minutes to 1 hour until juices run clear when pierced with fork. Remove toothpicks and place on serving platter. Serve over pasta and pass Mushroom Alfredo Sauce.

To make sauce, heat olive oil in non-stick skillet. Add mushrooms, garlic and seasonings, sautéing until mushrooms are tender. Stir in butter and cream and bring to a boil. Stir in wine then reduce heat and simmer about 5 minutes. Stir in Parmesan cheese and pour into sauce dish. Serve hot.

4 servings