Pollo Ripieno Recipe

Prepare the Filling

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the spinach and sauté until wilted. Remove from heat and let cool. In a bowl, mix the sautéed spinach with fontina cheese and chopped prosciutto. Season with salt and pepper.

Stuff the Chicken

Preheat the oven to 375°F (190°C). Take the chicken breasts and create a pocket in each by slicing horizontally without cutting all the way through. Stuff each pocket with the spinach and cheese mixture. Secure with toothpicks if necessary.

Cook the Chicken

In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the stuffed chicken breasts and sear on both sides until golden brown (about 3-4 minutes per side). Transfer to a baking dish and bake for 20-25 minutes until cooked through.

Make the Roasted Garlic Cream Sauce

While the chicken is baking, roast the garlic. Wrap the cloves in foil with a drizzle of olive oil and roast in the oven for 20 minutes. Once roasted, blend the garlic with heavy cream until smooth. Heat in a saucepan over low heat, stirring until warmed through.

Prepare Mashed Potatoes and Vegetables

Prepare mashed potatoes according to your preferred recipe. Steam or sauté the mixed vegetables until tender.

Serve

Slice the stuffed chicken breasts and serve them atop a bed of mashed potatoes, topped with the roasted garlic cream sauce. Add the vegetable medley on the side.