Peito De Frango À Fiorentina Recipe
Make Peito De Frango À Fiorentina Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Garnish
Method
Preparation
- 1
Prepare the spinach filling
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly. In a bowl, combine the cooked spinach with ricotta cheese, half of the Parmesan cheese, salt, black pepper, and nutmeg. Mix well and set aside.
- 2
Prepare the chicken breasts
Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket. Be careful not to cut all the way through. Season the chicken pockets inside and out with salt and black pepper.
Cooking
- 3
Stuff the chicken
Stuff each chicken breast pocket with the spinach-ricotta mixture. Use toothpicks to secure the openings if necessary.
- 4
Sear the chicken
In the same skillet, add the remaining olive oil and heat over medium-high heat. Add the stuffed chicken breasts and sear for about 4-5 minutes on each side until golden brown.
- 5
Cook in broth
Once seared, pour the chicken broth into the skillet. Cover and reduce the heat to low. Let it simmer for about 15-20 minutes until the chicken is cooked through and the juices run clear.
- 6
Add cheese
Sprinkle the remaining Parmesan cheese over the chicken and cover for an additional 5 minutes, allowing the cheese to melt.
Serving
- 7
Plate the dish
Remove the toothpicks from the chicken. Place the stuffed chicken breasts on a serving plate and drizzle with the cooking liquid from the skillet.
- 8
Garnish and serve
Garnish with chopped fresh parsley and serve with lemon wedges on the side.
