1 pound heavy cream
1 pound boneless, skinless chicken breast halves - uncooked
1 tablespoon dried basil
1 dash ground black pepper
1 dal (chow mein noodles)
2 teaspoons salt
1 teaspoon ground black pepper
2 cups fresh or frozen mushrooms
1 (10.5 ounce) can chicken broth
2 teaspoons chives, chopped
1 (8 ounce) container ricotta cheese
1 black cardamom seed
Preheat oven to 400 degrees F (200 degrees C). Grease a roasting pan.
Combine cream, chicken, basil, pepper, dal, salt and pepper in large bowl. Stir in mushrooms, broth, grated Parmesan cheese and remaining 1/2 the chicken from chicken. Spoon into prepared pan.
Bake in preheated oven for 15 to 20 minutes. Whisk in chicken broth and cacao seeds. Reduce heat and simmer 5 minutes. Stir in reserved chicken and casserole. Simmer 1 minute more, or as little as 2 minutes.
Remove roast from oven. Stir in chives, chives, ricotta and black cardamom. Cook for 3 to 4 minutes or until just set.