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1
Finely chop the dried apricots and green onions.
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2
Add the ricotta, add rated parmesan and mix with a fork. Add a little salt and pepper.
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3
Place chicken breasts on a cutting board and cut lenghtwise to create a pocket.
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4
Carefully open each breast and fill with a tablespoon of ricotta mixture.
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5
Wrap each stuffed chicken breast tightly with plastic.
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6
On a double boiler, or a saucepan with boiling water fitted with a steaming basket, cook chicken breasts for about 20 minutes.
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7
Remove chicken from the basket and let cool for about 15 minutes before opening them.
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8
Melt butter in a frying pan, and brown the chicken breasts over medium heat until golden.
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9
Add the apricot jam and then the broth.
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10
Cook for about 10 minutes then remove the chicken breasts and set aside.
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11
Increase the heat and cook the sauce until is reduced and thickened.
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12
Pass it through a sieve and return to the pan along with chicken breasts.
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13
Keep cooking over low heat, basting regularly until chicken is cooked through.
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14
To make polenta, peel the pumpkin, cut it into cubes and cook it in a pan of boiling salted water until tender. Drain, and mash with a fork into a puree. Set aside.
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15
In a medium sauce pan, combine milk, broth, and olive oil, and bring to a boil.
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16
Add polenta, and reduce the heat. Cover and stir occasionally, until the polenta detaches from the sides of the pan.
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17
Add the squash puree, and beat with an inmerssion mixer.
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18
Add the parmesan, a pinch of cinnamon and adjust seasoning.
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19
Cook for about 5 minutes over low heat until thick.
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20
Grate the carrot with a coarse grater and cut the ham into small pieces.
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21
Heat a tablespoon of vegetable cooking oil on a frying pan and saute the carrots and ham.
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22
Drain on a paper towel.
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23
To serve, arrange one chicken breast on each plate, with a little sauce. Using a mold, place polenta, and top with the crispy ham and carrots. Garnish with some fresh parsley.
