Petto Di Pollo Ripieno (ligurian Style Stuffed Chicken Breasts)
Petto di Pollo Ripieno is a classic Ligurian dish featuring tender chicken breasts stuffed with a flavorful mixture of ingredients. This dish is a perfect combination of savory and satisfying flavors, making it a delightful addition to any dinner table.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 cup pine nuts
- 1/4 cup chopped sun-dried tomatoes
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, combine the breadcrumbs, Parmesan cheese, parsley, garlic, pine nuts, sun-dried tomatoes, salt, and pepper.
- Cut a pocket into each chicken breast and stuff with the breadcrumb mixture.
- Heat the olive oil in a large skillet over medium-high heat. Sear the stuffed chicken breasts until golden brown on both sides.
- Transfer the chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through.
- Serve the Petto di Pollo Ripieno hot, and enjoy!
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
- Carbohydrates
- 10g
- Protein
- 30g
- Fat
- 15g
Supplies
Baking dish Skillet Knife Cutting board
Tools
Oven Stovetop
Serving suggestions
Serve the Petto di Pollo Ripieno with a side of roasted vegetables and a glass of crisp white wine for a complete meal.
Tips & tricks
For a variation, you can add some chopped olives or capers to the stuffing mixture for an extra burst of flavor.
Cost
$15