Chicken stuffed with ricotta and black truffle sauce

Ingredients (for 2 people):

• 2 large chicken breasts
• 100g fresh ricotta cheese
• 2 tablespoons of black truffle sauce Lina sapori e delizie
• 1 tablespoon grated Parmigiano Reggiano
• 2 tablespoons breadcrumbs
• salt to taste
• black pepper to taste (optional)
• extra virgin white truffle oil Lina sapori e delizie to taste
• 1 clove garlic
• fresh rosemary and thyme (for flavouring)
  

Preparation:

1. in a bowl, mix the ricotta with the truffle sauce, Parmigiano, a pinch of salt and pepper
2. make an incision in the chicken breasts with a sharp knife to create a pocket (without piercing through).
3. fill each chicken breast with the ricotta and truffle sauce mixture, sealing the opening well with kitchen string
   
4. heat a pan with a drizzle of truffle oil and crushed garlic
5. brown the chicken breasts over medium-high heat on both sides until a golden crust forms
6. transfer the chicken breasts to a baking dish
7. add a drizzle of truffle oil, a few sprigs of rosemary and thyme
8. bake at 180°C for 15-20 minutes (check that the chicken is well cooked but still juicy).
9. remove the string, slice the chicken into thick pieces to show the filling and serve on a bed of mixed salad or with a side of roasted vegetables or mashed potatoes.

Tips:

• for an extra touch, you can add a tablespoon of truffle sauce on top of the cooked chicken before serving
• pair the dish with a structured white wine like a Vermentino or a Sauvignon Blanc.
  

Enjoy your meal!