Grilled Stuffed Chicken Breast (Petti Di Pollo Ripieni)

Name: Grilled Stuffed Chicken Breast (Petti Di Pollo Ripieni)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 head garlic, cloves separated; 1 small bunch fresh rosemary sprig; 6 tablespoons extra virgin olive oil, plus more for grill pan; 4 ounces scamorza cheese or 4 ounces smoked mozzarella cheese, cut into 1/8-inch cubes; 2 1/2 ounces fresh ricotta cheese (1/2 cup); 1/4 cup roasted red pepper, finely chopped (from a jar); 1/4 cup fresh basil leaf, thinly sliced; 4 (8 ounce) boneless skinless chicken breast halves; coarse sea salt; fresh ground black pepper

Submitted by Nif_H

"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!"

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photo by Jubes

Ready In:: 45mins
Ingredients:: 10
Serves:: 4

ingredients

1 head garlic, cloves separated
1 small bunch fresh rosemary sprig
6 tablespoons extra virgin olive oil, plus more for grill pan
4 ounces scamorza cheese or 4 ounces smoked mozzarella cheese, cut into 1/8-inch cubes
2 ¹⁄₂ ounces fresh ricotta cheese (1/2 cup)
¹⁄₄ cup roasted red pepper, finely chopped (from a jar)
¹⁄₄ cup fresh basil leaf, thinly sliced
4 (8 ounce) boneless skinless chicken breast halves
coarse sea salt
fresh ground black pepper

directions

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.
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.
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.
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.

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Reviews

Love this dish! Also, love anything stuffed, so just had to give this recipe a try. The flavored oil is fantabulous and goes perfectly over the chicken. I do though want to try adding fresh sage, in addition to the rosemary to the oil next time, just out of curiosity (because I favor fresh sage). You made our tummies happy Nif and thank you for sharing. Made it for 2019 Susie's World Tour, Team Sue Chefs.

ForeverMama
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.

CookingONTheSide
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

RECIPE SUBMITTED BY

Nif_H

Canada

I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!

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