Stuffed Chicken Allá Fiorentina Recipe
Chicken Breast stuffed with Imported Italian Mortadella, Mozzarella and House Made Smoked Bacon served with Fettuccine Black Truffle Cacio e Pepe and Roasted San Marzano Marinara Sauce
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Ingredients
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For the Stuffed Chicken
For the Fettuccine Black Truffle Cacio e Pepe
For the Roasted San Marzano Marinara Sauce
Method
Prepare the Stuffed Chicken
- 1
Stuff the Chicken
Preheat the oven to 375°F (190°C). Slice a pocket into each chicken breast and season with salt and pepper. Layer the mortadella, mozzarella, and chopped smoked bacon inside each pocket.
- 2
Cook the Chicken
Heat olive oil in a skillet over medium heat. Sear each stuffed chicken breast for 4-5 minutes on each side until golden brown. Transfer to the oven and bake for 20-25 minutes or until the chicken is cooked through.
Prepare the Fettuccine Black Truffle Cacio e Pepe
- 3
Cook the Fettuccine
In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the fettuccine.
- 4
Combine with Sauce
In the same pot, add the reserved pasta water, black truffle oil, Pecorino Romano cheese, and cracked black pepper. Toss the fettuccine in the sauce until well-coated.
Prepare the Roasted San Marzano Marinara Sauce
- 5
Serve the Dish
- 6
Plate the Dish
Slice the stuffed chicken and serve it over a bed of fettuccine. Spoon the roasted marinara sauce over the top.
