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