• 6 boneless, skinless chicken breasts
• 1 cup low-fat Ricotta cheese
• 1/2 cup Yukon gold potato, cooked, mashed
• 2/3 cup grated Parmesan cheese
• 2 quarts low sodium chicken broth
• 2 garlic cloves, minced
• 1 tablespoon each: parsley, marjoram, tarragon, finely minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Make pocket in each chicken breast by slicing lengthwise through thickest portion; set aside.

Combine Ricotta cheese, potato, Parmesan cheese and herbs; mix until blended. Place about 1/4 cup of stuffing mixture into each chicken breast. Roll each breast into a log and wrap with plastic wrap, sealing each end to form a "sausage."

Bring chicken broth to a boil; reduce heat to simmer. Place chicken breasts in broth and gently simmer until firm, about 20 minutes. Remove chicken breasts from broth. Bring broth to boil and reduce to 4 cups. Remove plastic wrap from each chicken breast. Slice and serve in broth.

Recipe created by Chef Kerry Heffernan,
Executive Chef, Eleven Madison Park, New York