Petto di Pollo alla Mediterranea con Olive e Pomodorini (Italian Mediterranean Chicken Breast) A bright Mediterranean chicken breast with blistered cherry tomatoes, Taggiasca olives, capers, garlic, oregano, basil, white wine, and extra virgin olive oil. Servings: 4. Prep: 20 minutes. Cook: 30 minutes. Total: 50 minutes. Ingredients 4 chicken breasts, 6 oz each (170 g each) 1 tsp kosher salt (6 g) 1/2 tsp black pepper (1 g) 3 tbsp extra virgin olive oil (45 ml) 1 tbsp butter

Petto di Pollo con Prosciutto di Parma e Salvia (Italian Prosciutto Chicken Breast) A full chicken breast inspired by saltimbocca, using Prosciutto di Parma, fresh sage, white wine, chicken stock, and a glossy butter finished sauce. Servings: 4. Prep: 20 minutes. Cook: 25 minutes. Total: 45 minutes. Ingredients 4 chicken breasts, 6 oz each (170 g each) 1/2 tsp kosher salt (3 g) 1/2 tsp black pepper (1 g) 8 thin slices Prosciutto di Parma (115 g) 8 fresh sage leaves 2 tbsp ext

Petto di Pollo con Crema di Parmigiano e Tartufo (Italian Truffle Chicken Breast) Petto di Pollo con Crema di Parmigiano e Tartufo is a refined Italian chicken preparation built around properly seared chicken breast, a smooth Parmigiano Reggiano sauce, and fresh black truffle. The sauce remains elegant and fluid, while the truffle is added only at the end to preserve its aroma. Servings: 4. Prep: 20 minutes. Cook: 30 minutes. Total: 50 minutes. Ingredients 4 boneless, skinles