Peito De Frango À Fiorentina Recipe

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.

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.

Stuff the chicken

Stuff each chicken breast pocket with the spinach-ricotta mixture. Use toothpicks to secure the openings if necessary.

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.

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.

Add cheese

Sprinkle the remaining Parmesan cheese over the chicken and cover for an additional 5 minutes, allowing the cheese to melt.

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.

Garnish and serve

Garnish with chopped fresh parsley and serve with lemon wedges on the side.