Chicken Breasts Stuffed with Cheese

Assemble these supplies:

The stuffing:

• 2 tablespoons butter
• 1/4 cup chopped onions
• 2 teaspoons minced garlic
• Peel of 2 medium-size lemons, finely julienned 
• 1/3 cup ricotta cheese 2 tablespoons freshly grated 
• Parmesan cheese 
• 1 1/2 tablespoons minced fresh marjoram,or 1 1/2 teaspoons dried 
• 2 teaspoons minced fresh thyme, or 1/2 teaspoon dried 
• Freshly ground white pepper
• Salt
• Freshly grated nutmeg
• 1 egg yolk from large egg

The chicken:

• 2 whole unskinned boneless chicken breasts 
• 2 teaspoons butter
• 2 teaspoons olive oil
• 4 tablespoons freshly grated 
• Parmesan cheese

 Steps in preparation:

1. In saucepan, melt butter and sauté onion until soft but not brown.
2. Add garlic and lemon peel and mix quickly. 
3. Transfer to bowl and cool.
4. Put ricotta cheese, 2 tablespoons Parmesan cheese, herbs, and seasonings in another bowl and mix well. 
5. Add egg yolk and garlic mixture and mix until well blended. 
6. Cover and refrigerate.
7. With sharp knife, trim and discard fat, sinew, and car­tilage from chicken breasts, keeping skin intact.
8. To form pockets for stuffing, gently separate skin from flesh with your fingers where breastbone was, keeping skin and flesh intact around remaining edges. 
9. If neces­sary, use knife to cut out tissue where skin and meat are attached along center of each breast.
10. Fill pockets with cheese stuffing.
11. Smooth skin over filling so it is completely covered, and pull skin down around filling, tucking all edges under flesh of breasts. 
12. Use metal skewers, if necessary, to keep skin attached.
13. Melt butter in skillet and add oil.
14. Add breasts, stuffed side up, and sear over high heat 2 minutes.
15.  Turn and sear 1 to 2 minutes.
16. Holding each breast between 2 spatulas, tilt, and sear any raw edges.
17. Over moderate heat, sauté breasts, stuffed side up, 15 minutes.
18. Meanwhile, place broiler pan 3 inches from heat source and turn broiler on.
19. Remove skillet from heat and sprinkle Parmesan cheese on top of each chicken breast. 
20. Press cheese down with spatula.
21. Transfer to broiler and broil about 5 minutes, or until cheese topping is light golden brown.
22. To serve, remove skewers, if used, and cut each breast in half.