Ricotta and Herb Stuffed Chicken - Adapted from Gourmet July 2007

The original recipe is made by cutting out the backbones of 2 whole chickens and flattening flattening them, skin side up. We decided to use only 2 split breast halves - skin on and not boned. You will have to adjust the amount of stuffing you make based on the amount of chicken you want. These quantities worked for the 2 breasts and 8 shells. First saute 4 cloves of chopped garlic and cool. Transfer to a bowl and stir in 4C ricotta cheese, 2 large beaten eggs, 1C grated Parmigiano-Reggiano cheese, 1/4C chopped fresh oregano, 1/4C chopped parsley, salt and pepper to taste. Stuff the cheese mixture under the skin of the chicken. Prepare 8 large pasta shells by boiling in water until just flexible. Drain the pasta and stuff with the remaining cheese mixture. Bake the chicken in a 400 F oven for 30 min and then place the shells in the oven, covered. Cook for another 30 min.

We served the dish with steamed asparagus and chilled white wine.