Chicken stuffed with ricotta and black truffle sauce
Ingredients (for 2 people):
- 2 large chicken breasts
- 100 g of fresh ricotta
- 2 tablespoons of black truffle sauce Lina sapori e delizie
- 1 tablespoon grated parmesan cheese
- 2 tablespoons breadcrumbs
- salt to taste
- black pepper to taste (optional)
- extra virgin olive oil with white truffle Lina flavors and delights qb
- 1 clove of garlic
- fresh rosemary and thyme (for flavouring)
Preparation:
- in a bowl, mix the ricotta with the truffle sauce, the parmesan, a pinch of salt and pepper
- Score the chicken breasts with a sharp knife to create a pocket (without piercing them all the way through).
- fill each chicken breast with the ricotta and truffle sauce mixture, sealing the opening well with kitchen string
- heat a pan with a drizzle of truffle oil and the crushed garlic
- Brown the chicken breasts over medium-high heat on both sides until golden brown.
- Transfer the chicken breasts to a baking sheet
- add a drizzle of truffle oil, a few sprigs of rosemary and thyme
- bake at 180°C for 15-20 minutes (check that the chicken is well cooked but still juicy).
- Remove the string, slice the chicken thickly to reveal the filling, and serve on a bed of mixed salad or with a side of baked vegetables or mashed potatoes.
Advice:
- For an extra touch, you can add a spoonful of truffle sauce on the already cooked chicken before serving.
- pair the dish with a structured white wine such as a Vermentino or a Sauvignon Blanc.
Enjoy your meal!