Stuffed breasts are a tasty and versatile dish, perfect for a fancy dinner or a light lunch. The chicken breasts are stuffed with a soft cream of ricotta and egg yolk, 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.
Beat the chicken breasts well; in the center, place the filling obtained by mixing ricotta with egg yolk, parsley, Worcestershire sauce, salt, and pepper
Roll the meat and prepare the rolls, lightly flour them and brown them in butter
Salt and pepper, pour 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 accompanied by a side of vegetables or 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 |
