Grilled Stuffed Chicken Breast (Petti Di Pollo Ripieni)

Total Time
45mins
Prep 10 mins
Cook 35 mins

This recipe is from La Cucina Italiana. "Slice into the chicken breast to reveal a colorful filling of melted cheese and red pepper. If you don't have a grill pan, simply sear the chicken in a heavy-based skillet, using a little more oil in the pan.". You don't have to use the garlic or the fresh rosemary, but it really finishes off the dish. Enjoy!

Ingredients Nutrition

Directions

  1. Heat oven to 375°. Combine garlic cloves and 2 short rosemary sprigs in a 1/2-quart ovenproof saucepan; cover with oil. Bake until garlic cloves are tender and lightly golden, about 35 minutes.
  2. Meanwhile, stir together scamorza or smoked mozzarella, ricotta, roasted pepper and basil in a medium bowl. Using a small sharp knife and working with 1 chicken breast at a time, cut a 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide cheese mixture among chicken pockets. Press edges to seal. Season chicken with salt and pepper.
  3. Brush grill pan with oil and heat over medium-high heat. Grill chicken until golden on both sides, about 10 minutes total. Transfer chicken to a baking dish and bake until cooked through, 6 to 8 minutes.
  4. Let chicken stand 5 minutes, then transfer to a serving dish. Remove garlic oil from oven. Garnish chicken with baked garlic cloves, and baked and fresh rosemary sprigs. Serve with garlic oil for drizzling.
Most Helpful

This is so good. A new favorite in our house. Full of wonderful Italian flavor and great taste. Thanks for sharing. Made for ZWT7 for the Vivacious Violets.

Lainey6605 June 09, 2011

Reviewed for ZWT7- Delicious Chicken. The filling came together easily and had great Italian flavours. Finished in the oven, the chicken breast stayed moist and tender. Served with some baked potato chunks on the side for a great weekend dinner. Photo also to be posted

**Jubes** June 04, 2011