Valentina Harris

Petti di Pollo Ripieni

Stuffed Chicken Breast

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Classic Italian Cooking
Classic Italian Cooking

By Valentina Harris

Published 2008

  • About

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.

Ingredients

  • 4 plump chicken breasts, skinned and boned
  • 12 oz Fontina or Emmenthal cheese, sliced into strips

Method

  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