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.

Petto Di Pollo Ripieno (ligurian Style Stuffed Chicken Breasts)

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

  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, combine the breadcrumbs, Parmesan cheese, parsley, garlic, pine nuts, sun-dried tomatoes, salt, and pepper.
  3. Cut a pocket into each chicken breast and stuff with the breadcrumb mixture.
  4. Heat the olive oil in a large skillet over medium-high heat. Sear the stuffed chicken breasts until golden brown on both sides.
  5. 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.
  6. 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