Grilled Stuffed Chicken Breast (Petti Di Pollo Ripi

Name: Grilled Stuffed Chicken Breast (Petti Di Pollo Ripieni)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head garlic, cloves separated; 1 small bunch fresh rosemary sprig; 6 tablespoons extra virgin olive oil, plus more for grill pan; 4 ounces scamorza cheese or 4 ounces smoked mozzarella cheese, cut into 1/8-inch cubes; 2 1/2 ounces fresh ricotta cheese (1/2 cup); 1/4 cup roasted red pepper, finely chopped (from a jar); 1/4 cup fresh basil leaf, thinly sliced; 4 (8 ounce) boneless skinless chicken breast halves; coarse sea salt; fresh ground black pepper

Servings: persons

1
Heat oven to 375u00b0. Combine garlic cloves and 2 short rosemary sprigs in a 1/2-quart ovenproof saucepan; cover with oil. Bake until garlic cloves are tender and lightly golden, about 35 minutes.
2
Meanwhile, stir together scamorza or smoked mozzarella, ricotta, roasted pepper and basil in a medium bowl. Using a small sharp knife and working with 1 chicken breast at a time, cut a 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide cheese mixture among chicken pockets. Press edges to seal. Season chicken with salt and pepper.
3
Brush grill pan with oil and heat over medium-high heat. Grill chicken until golden on both sides, about 10 minutes total. Transfer chicken to a baking dish and bake until cooked through, 6 to 8 minutes.
4
Let chicken stand 5 minutes, then transfer to a serving dish. Remove garlic oil from oven. Garnish chicken with baked garlic cloves, and baked and fresh rosemary sprigs. Serve with garlic oil for drizzling.

800

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 head garlic, cloves separated, 1 small bunch fresh rosemary sprig, 6 tablespoons extra virgin olive oil, plus more for grill pan, 4 ounces scamorza cheese or 4 ounces smoked mozzarella cheese, cut into 1/8-inch cubes, and more.

Yes, Grilled Stuffed Chicken Breast (Petti Di Pollo Ripieni) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Grilled Stuffed Chicken Breast (Petti Di Pollo Ripieni)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions