Pollo Giovanna Recipe
Breaded chicken breast, eggplant & mozzarella cheese stuffing, pomodoro sauce, dollop of ricotta cheese
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the eggplant into thin rounds, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Prepare the Stuffing
In a bowl, mix the diced eggplant, mozzarella cheese, chopped fresh basil, salt, and pepper. Set aside.
- 3
Prepare the Chicken
Preheat the oven to 180°C (350°F). Carefully slice each chicken breast horizontally to create a pocket for stuffing.
- 4
Stuff the Chicken
Fill each chicken breast pocket with the eggplant and mozzarella stuffing. Secure with toothpicks if necessary.
- 5
Bread the Chicken
Dip each stuffed chicken breast into beaten eggs, then coat with breadcrumbs.
- 6
Cook the Chicken
In a large skillet, heat olive oil over medium heat. Cook the breaded chicken for 4-5 minutes on each side until golden brown. Transfer to a baking dish.
- 7
Add Pomodoro Sauce
Pour the pomodoro sauce over the chicken in the baking dish and bake for 20-25 minutes until cooked through.
- 8
Serve
Remove from oven, place a dollop of ricotta cheese on each chicken breast, and garnish with fresh basil before serving.
