I cut a pocket into the thickest side of the chicken breast, seasoned the whole thing with salt and pepper and filled the pocket with stuffing. The chicken breasts that I had were rather large and would serve 3-four easily and the roasting time depends on the size of the chicken breasts so a thermometer would be a handy thing to have.
Now for the most fabulous mac n’ cheese from Dorie Greenspan. I have no words and no pictures as the pasta was gone in a flash.
Pasta Risotto Serves: 2 as a Main or 4 as a Side; Total Time: 45 minutes
2 tablespoons unsalted butter
1 small onion, finely chopped
Salt and freshly ground pepper
3¾ cups chicken broth (or 3¾ cups water and 2 chicken bouillon cubes)
1 1/3 cups tubetti (my preference) or elbow macaroni (traditional)
½ cup heavy cream
½ cup freshly grated Parmesan
3½ tablespoons mascarpone
What to do:
1. Melt butter in a large skillet or saucepan over medium-low heat. Toss in onion, season with salt and pepper, and cook, stirring, until soft and translucent, about 10 minutes. (Or, if you’d like, go ahead and cook the onion until it’s golden.) Pour in chicken broth or water and bring to a boil; if you’re using bouillon cubes, drop them in now and stir to dissolve. Add pasta, stir it around, and let it cook at a steady simmer until it has absorbed almost all the broth, 20 to 25 minutes. (There should be just ¼ inch or less of liquid bubbling at the bottom of the pan.)
2. Pour in cream and allow it to simmer for about 3 minutes, until it thickens slightly. Stir in Parmesan and mascarpone, cook for 1 minute, and taste for salt and pepper (it should be generously peppered). Pull the pan from the heat, cover, and let rest for 3 minutes before serving. Serve with a little parsley (optional) and more grated cheese.