Petto Di Pollo Ripieno Di Spinaci E Ricotta (spinach And Ricotta Stuffed Chicken Breast)

This Petto di Pollo Ripieno di Spinaci e Ricotta, or Spinach and Ricotta Stuffed Chicken Breast, is a classic dish from Mantuan cuisine that is sure to impress your guests with its delicious flavors and elegant presentation.

Petto Di Pollo Ripieno Di Spinaci E Ricotta (spinach And Ricotta Stuffed Chicken Breast)

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 375°F.
  2. In a bowl, mix together the chopped spinach, ricotta cheese, Parmesan cheese, minced garlic, dried oregano, salt, and pepper.
  3. Cut a pocket into each chicken breast and stuff with the spinach and ricotta mixture.
  4. Secure the openings with toothpicks.
  5. Heat olive oil in a large skillet over medium-high heat.
  6. Sear the stuffed chicken breasts until golden brown on all sides.
  7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.
  8. Remove the toothpicks 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
30g
Carbohydrates
10g
Fat
15g

Supplies

Baking dish Skillet

Tools

Knife Cutting board Mixing bowl

Serving suggestions

Serve the Petto di Pollo Ripieno di Spinaci e Ricotta with a side of roasted vegetables or a fresh green salad.

Tips & tricks

For a crispy golden crust, you can also coat the stuffed chicken breasts with breadcrumbs before searing.

Cost

$15