Petti Di Pollo Farciti Con Formaggio Di Murazzano


4 small chicken breasts
2 slices of cooked ham
4 oz. aged Murazzano cheese
1/2 cup of steamed spinach
1/2 glass of white wine
1/2 cup of chicken broth
3-4 sage leaves
2 tbsp. flour
1 clove garlic
olive oil
salt and pepper

How to make the Stuffed Chicken Breasts with Murazzano Cheese :

Slice the Murazzano cheese into strips. Make an incision in the chicken breasts lengthwise so as to create a pocket. Salt and pepper the inside of the pockets. Stuff each pocket with half a slice of ham, a strip of Murazzano cheese, and some of the steamed spinach. Close the pockets with a toothpick and then roll them lightly in the flour.

Heat the oil and butter in a pan with the sage leaves and the garlic (which should be removed after a few minutes). Brown the chicken breasts on both sides, then add salt and the white wine. When the wine has evaporated pour in the chicken broth.

Cover with a lid and simmer at a very low flame for 15-20 minutes. Turn occasionally and add more broth if necessary. The stuffed chicken breasts can also be cooked in a preheated oven at 450’F, for 15-20 minutes.

Serves 4