Chicken Vongole

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READY IN: 35mins
Recipe by Neena sha Beena

Chicken stuffed with herbed ricotta cheese with a blend of baby clams and mushrooms, topped with a creamy white mushroom sauce.

Ingredients Nutrition


  1. In food processor mix all stuffing ingredients.
  2. Process until smooth.
  3. Add 1 T reserved clam juice.
  4. Process again 15seconds.
  5. Taste and season more if necessary.
  6. Take 1 chicken fillet and put about 2T of filling on fillet.
  7. Roll chicken and secure with wooden toothpick or skewer.
  8. Repeat with other chicken breasts.
  9. Sprinkle outside of chicken with salt and pepper and Italian seasoning.
  10. Spray baking pan.
  11. Place chicken in oven set at 400°F and cook until juices run clear.
  12. While chicken is baking, prepare the sauce by combining all ingredients over medium heat constantly stirring. Will be a runny sauce, but add a tablespoon of flour or more cornstarch for a thicker sauce. Taste and season more if necessary.
  13. Serve stuffed chicken with sauce on top.

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