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