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with skins
Approximately 1 cup chicken broth
2 tablespoons all-purpose unbleached flour
Preheat the oven to 350 degrees F.
Steam the broccoli until it is barely bright green and tender crisp, 2-3 minutes.
Melt 1 tablespoon of the butter, and saute the scallions until limp. Combine the broccoli, scallions, ricotta, lemon rind, and 3 teaspoons of the lemon juice. Season to taste with salt and white pepper.
Divide the chicken breasts in half to make 8 portions. Peel back the skin and spoon in some filling. Cover the filling with the skin and curl the edges of the breast under to form a
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