Peito De Frango A Fiorentina Recipe
Make Peito De Frango A Fiorentina Recipe in just 1h . 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
Prepare the Spinach Filling
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the fresh spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
Mix the Filling
In a mixing bowl, combine the cooked spinach, ricotta cheese, nutmeg, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
Cooking
Prepare the Chicken
Preheat the oven to 180°C (350°F). Take each chicken breast and make a pocket by slicing it horizontally, being careful not to cut all the way through. Season the inside and outside of the chicken with salt and black pepper.
Stuff the Chicken
Spoon the spinach and ricotta mixture into each chicken breast pocket. Use toothpicks to secure the opening if necessary. Place the stuffed chicken breasts in a baking dish.
Add Mozzarella and Lemon Juice
Top each stuffed chicken breast with mozzarella cheese and drizzle with lemon juice. Drizzle the remaining olive oil over the top.
Bake the Chicken
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the juices run clear. The internal temperature should reach 75°C (165°F).
Serving
Garnish and Serve
Once cooked, remove the chicken from the oven and let it rest for a few minutes. Garnish with fresh basil leaves and grated Parmesan cheese before serving.