Recipe
Directions:
Salt and pepper chickenDivide the rest of the ingredients in half.
Hold back two tablespoons of the Parmigiano Reggiano cheese and crumbs.
Take half and make a stuffing for your chicken breast.
Roll up and secure with kitchen twine or tooth pick.
Bake 350 for 35. Minutes. Remove Twine
Put cheese mixture on top. And broil till brown. About 5- 10 minutes. Check for temp of 165 at the middle.
About Chef Nina Mule Lyons
Nina is a first generation Sicilian. Has been cooking since she could walk. And loves Parmigiano Reggiano!! I can do without steak. But not that cheese.
STARTER
Chicken Altavilla
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30m
PREP
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45m
COOK
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380
CALORIES
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2
SERVINGS
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A beautiful stuffed chicken breast filled with Parmigiano Reggiano cheese, spinach, sun dried tomato, pine nuts, raisins and mushroom. It’s wonderful
Ingredients:
2 chicken breast pounded thin
2 sun dried tomato in oil finely chopped
10 Spinach leaves
10 pine nuts.
6 small raisins chopped
Two pats of butter
8 slices of mushroom.
Three tablespoons of Parmigiano Reggiano and two tablespoons of bread crumb mixed with a teaspoon of olive oil
Salt pepper to taste.
Notes:
Desperation is my source. I invented this with what was on hand one day and it became a thing! You can fill beef this way as well. Wonderful!
Pairing:
We like it with garlic mashed and a tasty salad.