Petto di Pollo in Crosta di Parmigiano con Burro e Salvia (Italian Parmesan Crusted Chicken Breast) A crisp Parmigiano crusted chicken breast finished with brown butter and sage. The coating remains thin and crunchy while the chicken stays juicy. Servings: 4. Prep: 20 minutes. Cook: 25 minutes. Total: 45 minutes. Ingredients 4 chicken breasts, 6 oz each (170 g each) 2 oz Parmigiano Reggiano (55 g), finely grated 1/3 cup fine breadcrumbs (35 g) 1 tbsp flat leaf parsley 1 large

Petto di Pollo al Vin Santo con Uva Arrosto e Rosmarino (Italian Vin Santo Chicken Breast) A Tuscan inspired chicken breast with roasted grapes, rosemary, Vin Santo, chicken jus, and restrained balsamic acidity. The dish remains savory rather than drifting toward sweetness. Servings: 4. Prep: 20 minutes. Cook: 35 minutes. Total: 55 minutes. Ingredients 4 chicken breasts, 6 oz each (170 g each) 2 cups seedless red grapes (300 g) 3 tbsp extra virgin olive oil (45 ml) 2 tbsp uns

Petto di Pollo con ‘Nduja, Burrata e Pomodorini Arrosto (Italian ‘Nduja Chicken Breast) A Calabrian inspired chicken breast with spicy ‘nduja, roasted cherry tomatoes, fresh burrata, basil, white wine, and a light tomato jus. Burrata is added only at plating and ‘nduja is used as a concentrated seasoning. Servings: 4. Prep: 20 minutes. Cook: 30 minutes. Total: 50 minutes. Ingredients 4 chicken breasts, 6 oz each (170 g each) 12 oz cherry tomatoes (340 g) 3 1/2 tbsp extra virg