Frango A Milanesa Recheado Servido Com Fettuccine Ao Molho De Gorgonzola Recipe
Stuffed breaded chicken breast served with fettuccine gorgonzola sauce
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Ingredients
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Stuffed Chicken
Fettuccine Gorgonzola Sauce
Method
Prepare the Stuffed Chicken
- 1
Prepare the Spinach Filling
In a pan, heat a small amount of olive oil. Sauté minced garlic until fragrant, then add spinach and cook until wilted. Remove from heat and let it cool. Mix with cream cheese.
- 2
Stuff the Chicken
Cut a pocket into each chicken breast. Season the inside with salt and pepper. Fill each pocket with the spinach and cream cheese mixture, then secure with toothpicks.
- 3
Bread the Chicken
Set up a breading station with flour, beaten eggs, and breadcrumbs. Dredge each stuffed chicken breast first in flour, then dip in egg, and finally coat with breadcrumbs.
- 4
Cook the Chicken
In a large skillet, heat olive oil over medium heat. Fry the breaded chicken breasts for about 6-7 minutes on each side or until golden brown and cooked through. Remove from skillet and let rest.
Prepare the Fettuccine Gorgonzola Sauce
- 5
Cook the Fettuccine
In a large pot, bring salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Drain and set aside.
- 6
Make the Gorgonzola Sauce
In a saucepan, melt butter over medium heat. Add heavy cream and Gorgonzola cheese, stirring until melted and combined. Season with salt and pepper.
- 7
Combine Pasta and Sauce
Add the cooked fettuccine to the sauce, tossing to coat. If the sauce is too thick, add a splash of pasta water to reach desired consistency. Stir in grated Parmesan cheese and chopped parsley.