Petto Di Pollo Ripieno Al Limone E Ricotta (lemon And Ricotta Stuffed Chicken Breast)

This Sicilian recipe for Petto di Pollo Ripieno al Limone e Ricotta (Lemon and Ricotta Stuffed Chicken Breast) is a delightful dish that combines the flavors of lemon and ricotta to create a delicious and satisfying meal.

Petto Di Pollo Ripieno Al Limone E Ricotta (lemon And Ricotta Stuffed Chicken Breast)

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup ricotta cheese
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 375°F.
  2. In a bowl, mix together the ricotta, lemon zest, garlic, parsley, salt, and pepper.
  3. Cut a pocket into each chicken breast and stuff with the ricotta mixture.
  4. Heat the olive oil in a skillet over medium-high heat.
  5. Sear the chicken breasts for 2-3 minutes on each side.
  6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.
  7. Remove from the oven and squeeze fresh lemon juice over the chicken before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
10g
Fat
15g

Supplies

Skillet Oven

Tools

Knife Cutting board Bowl

Serving suggestions

Serve the Lemon and Ricotta Stuffed Chicken Breast with a side of roasted vegetables or a fresh green salad.

Tips & tricks

For a burst of extra lemon flavor, garnish the chicken with additional lemon zest before serving.

Cost

$15