Petti Di Pollo Farciti Con Formaggio Di Murazzano


Four small chicken breasts
Two 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
One clove garlic
olive oil
salt and pepper

How to make the Petti Di Pollo Farciti Con Formaggio Di Murazzano – Stuffed Chicken Breasts with Murazzano Cheese :

Slice the Murazzano cheese into strips. Make an incision in the chicken breasts lengthwise 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 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, 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

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