Stuffed chicken breasts are a tasty and versatile dish, perfect for a fancy dinner or a light lunch. The chicken breasts are filled with a soft mixture of ricotta and egg yolk, flavored with parsley and grated lemon zest. Once stuffed, the breasts are cooked in a pan with a sauce made from Worcestershire sauce, butter, and brandy. The final result is a succulent and inviting dish, perfect to enjoy on any occasion.
Gently pound the chicken breasts; place the filling, made by mixing ricotta with egg yolk, parsley, Worcestershire sauce, salt, and pepper, in the center
Roll the meat and prepare the rolls, lightly dust them with flour and brown them in butter
Add salt and pepper, pour in the brandy, flambé, then add a ladle of broth, cover with a lid, and continue cooking for about 20-30 minutes
Serve the rolls with the cooking sauce
Pan
Wooden Spoon
Grater
Cutting Board
Knife
Store leftovers in the refrigerator for up to 2 days.
Can be served with a side of vegetables or mixed salad.
Italy
| Energy (kcal) | 178.08 |
| Carbohydrates (g) | 0.82 |
| of which Sugars (g) | 0.78 |
| Fat (g) | 9.74 |
| of which Saturates (g) | 5.29 |
| Protein (g) | 19 |
| Fiber (g) | 0.83 |
| Sale (g) | 0.09 |
