Petti Di Pollo Con Salsa Di Crescenza


One large chicken breast
10 oz. Crescenza cheese
2 tbsp. milk
4 tbsp. extra virgin olive oil
1 tbsp. butter
Two sage leaves
parsley sprigs
One lemon for garnish

How to make the Petti Di Pollo Con Salsa Di Crescenza – Chicken Breasts with Crescenza Cheese Sauce:

Clean the chicken breast, removing the bone and any fat. Wash and dry. Slice the chicken into 1/2-inch strips.

Heat the oil with butter and sage. Cook the chicken strips, turn them over and take care that they don’t burn or stick to the pan.

Cut the Crescenza cheese into small pieces and press them with a fork in a bowl with the milk. Then pour the cheese and milk over the chicken, salt to taste, and cook for another minute, stirring all the time.

Arrange onto a serving dish and garnish with lemon slices and parsley sprigs.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at