Posted by: passagetoitaly | March 24, 2010

What’s Cooking Wednesday: Petti di Pollo Ripieni

Today’s recipe calls for petti di pollo ripieni cotti alla brace, or grilled stuffed chicken breasts.  Unfortunately I no longer have pictures of the process from when I had to restart my entire computer. So all pictures have been sadly lost. The recipe is from La Cucina Italiana Magazine.

How my chicken came out differed, as it was winter when I tried this recipe and I couldn’t use the grill outside. I also don’t have a grill that you can use on the stove, so I just cooked them in the pan and threw them in the oven later. They came out just as good. My suggestion, however, since I’m still learning how to cook – if the chicken is still pink after the time it says to cook it on the stove, that’s ok.  Otherwise, the chicken will come out tough.


1 head of garlic, cloves separated
1 small bunch fresh rosemary sprigs
6 tablespoons extra-virgin olive oil plus more for grill pan
4 ounces scamorza or smoked mozzarella cheese, cut into
1/8-inch cubes
2 1/2 ounces fresh ricotta cheese (1/2 cup)
1/4 cup finely chopped red pepper (from a jar)
4 (8-oz) skinless boneless chicken breast halves
coarse sea salt
freshly ground black pepper

Heat oven to 375°. Combine garlic cloves and 2 short rosemary sprigs in a 1/2-quart ovenproof saucepan; cover with oil. Bake until garlic cloves are tender and lightly golden, about 35 minutes.

Meanwhile, stir together scamorza, ricotta, roasted pepper and basil in a medium bowl. Using a small sharp knife and working with 1 chicken breast at a time, cut a 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide cheese mixture among chicken pockets. Press edges to seal. Season chicken with salt and pepper.

Brush grill pan with oil and heat over medium-high heat. Grill chicken until golden on both sides, about 10 minutes total. Transfer chicken to a baking dish and bake until cooked through, 6 to 8 minutes.

Let chicken stand 5 minutes, then transfer to a serving dish. Remove garlic oil from oven. Garnish chicken with baked garlic cloves, and baked and fresh rosemary sprigs. Serve with garlic oil for drizzling.

Buon Appetito!

Stay tuned for next week’s What’s Cooking Wednesday for the recipe for the contorno, side dish, for the chicken.


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