Stuffed chicken breasts are a tasty and versatile dish, perfect for a special dinner or a light lunch. The chicken breasts are filled with a soft ricotta and egg yolk cream, flavored with parsley and grated lemon. 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.
Pound the chicken breasts well; place the filling in the center obtained by mixing the ricotta with the egg yolk, parsley, Worcestershire sauce, salt and pepper.
Roll up the meat to form rolls, lightly flour them and brown them in the butter.
Season with salt and pepper, pour in the brandy and flambé, then add a ladle of stock, cover with a lid and continue cooking for about 20-30 minutes.
Serve the rolls with the cooking sauce.
Frying Pan
Wooden Spoon
Grater
Cutting Board
Knife
Store leftovers in the refrigerator for up to 2 days.
Can be accompanied by a side of vegetables or a mixed salad.
Italia
| 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 |
