Ingredients

For the Chicken:

  • 600g Chicken (4 fillets)
  • 120g Gorgonzola Cheese
  • 8 Slices of Pancetta
  • 1 Egg Wash
  • Bread crumbs
  • Black Pepper
  • Flour to Dust

For the Salad:

  • Rocket
  • Cherry Tomatoes
  • Radicchio

For the Dressing:

  • Balsamic Glaze
  • Black Pepper
  • Citronette Dressing
  • 60g Extra Virgin Olive Oil
  • Fresh Thyme

Utensils

  • Temperature Probe
  • Knife
  • Spoon
  • 2 Bowls or Plates for Flour and Egg Wash

Il Pollo Ripieno

This tender and succulent dish is perfect for a lazy weekend evening. Quick to prepare but intensely flavoursome, serve with a glass of your favourite wine and relax.

Method:

Preheat the oven to 230ºC 

Open the chicken into a butterfly, first slicing a horizontal line left to right through the chicken close to the surface (be sure not to cut through the end of the chicken or to slice off the meat) before slicing a second horizontal line right to left from the end of your first cut.

Once cut, unfold the chicken meat so that it resembles a butterfly.

Add freshly ground black pepper, 2 slices of pancetta, and gorgonzola to the inside of the chicken.

Fold the wings of the chicken back onto themselves, ensuring that no stuffing falls out of the chicken.

Dust the chicken with flour, put it in the egg wash, and then cover it with the bread crumb. Make sure the breadcrumbs evenly coat all sides of the chicken.

Sprinkle some olive oil over the chicken and cook for 13 minutes.

Once cooked, check the internal temperature with a thermometer (if you have one available) making sure that it is at least 65ºC. 

Slice the chicken into strips and serve it with the salads. Top with cirtronette and add a dash of balsamic to the side of the plate.

Make a Reservation

Reservations can be made by phone or email. Walk-ins are seated on a first-come-first-serve basis

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