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.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Garnish
Method
Preparation
- 1
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.
- 2
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
- 3
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.
- 4
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.
- 5
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.
- 6
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
- 7
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.
