BREADED LEMON CHICKEN WITH RICOTTA LEEK STUFFING

• 4 Boneless skinless chicken breasts
• 1/4 cup all-purpose flour
• 1-1/2 tsp. finely grated lemon rind
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 egg
• 1 egg yolk
• 4 tsp. lemon juice
• 3/4 cup dry bread crumbs
• 2 tbs. vegetable oil


RICOTTA LEEK STUFFING;
• 1 tbs. butter
• 1-1/2 cups chopped leeks, white part only
• 1 clove garlic, minced 3/4 cup ricotta cheese
• 3 tbs. freshly grated parmesan cheese
• 1 tbs. finely chopped fresh parsley
• 1-1/2 tsp. finely grated lemon rind
• 1 tsp. lemon juice
• 1 egg white
• 1/4 tsp. pepper.

Ricotta leek stuffing; In nonstick skillet, melt butter over medium-low heat; cook leeks and garlic, stirring occasionally, for about 15 minutes or until very soft but not browned.

Transfer leek mixture to bowl; let cool. Mix in ricotta cheese, parmesan cheese, parsley, lemon rind and juice, egg white and pepper; set aside.

Trim any fat or cartilage from chicken. Starting at thinner side of each chicken breast, slice horizontally in half, cutting almost, but not all the way, through open as you would a book.

Spread one quarter of the stuffing evenly over inside of each breast, leaving 1/2 inch border uncovered. Sprinkle pinch of the flour over bottom border; close breast, pressing around edge to seal. Set aside.

In shallow dish, combine remaining flour, lemon rind, salt and pepper. In shallow bowl, whisk together egg, egg yolk and lemon juice. Place bread crumbs in another shallow dish. Coast breasts first with flour, the with egg mixture, then with bread crumbs, turning to coat all over. (Stuffed chicken breast can be prepared to this point, covered and refrigerated on waxed paper-lined tray for up to 12 hours.

In nonstick skillet, heat half of the oil over medium-high heat; brown chicken, in 2 batches and using remaining oil as needed, about 3 minutes per side. Place on rack on rimmed baking sheet. Bake in 400o oven for 15 to 20 minutes or until springy to the touch and chicken is no longer pink inside. Makes 4 servings.

440 calories, 34g protein, 22g fat, 26g carbohydrate, good source calcium and iron.