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:

  1. in a bowl, mix the ricotta with the truffle sauce, the parmesan, a pinch of salt and pepper
  2. Score the chicken breasts with a sharp knife to create a pocket (without piercing them all the way 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 the crushed garlic
  5. Brown the chicken breasts over medium-high heat on both sides until golden brown.
  6. Transfer the chicken breasts to a baking sheet
  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 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!