Petti di Pollo Ripieni

Stuffed Chicken Breast

I like to vary this dish with different kinds of cheese or mozzarella, depending upon how strongly flavored I like it to be. Sometimes I add a simple tomato sauce either served separately in a sauce boat or poured over or around the finished dish just before serving.


  • 4 plump chicken breasts, skinned and boned
  • 12 oz Fontina or Emmenthal cheese, sliced into strips
  • 4 tablespoons olive oil
  • 4 fresh sage leaves
  • sea salt and freshly ground black pepper


  1. Using a sharp knife, trim the chicken breasts and make a long incision down the side of each one to create a pocket. Slip a few slices of the cheese inside each chicken breast and close the incision securely with toothpicks.
  2. Heat the olive oil in a wide skillet. Add the sage and cook for about 5 minutes, then lay the chicken in the hot flavored oil and cook until sealed and browned on both sides.
  3. When the chicken is golden brown, season with salt and pepper and turn the heat down low.
  4. Cover and simmer very slowly for about 10 to 15 minutes, or until the chicken is thoroughly cooked through and the cheese has melted and is beginning to ooze out of the chicken. Transfer to a warmed platter, remove the toothpicks and serve.