Petto di Pollo con Pistacchio di Bronte e Limone (Italian Pistachio Chicken Breast) A Sicilian inspired chicken breast with toasted pistachio, lemon, Parmigiano Reggiano, and a light white wine pan sauce. Servings: 4. Prep: 20 minutes. Cook: 30 minutes. Total: 50 minutes. Ingredients 4 chicken breasts, 6 oz each (170 g each) 1/2 cup unsalted pistachios (65 g) 1/4 cup Parmigiano Reggiano (25 g) 2 tbsp fine breadcrumbs (15 g) 1 tsp lemon zest 1 tbsp parsley 3 tbsp extra virgin

Petto di Pollo alla Pizzaiola con Provolone (Italian Pizzaiola Chicken Breast) A controlled pizzaiola style chicken breast with San Marzano tomato, garlic, oregano, basil, Provolone dolce, and Parmigiano Reggiano. 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) 1/4 cup all purpose flour (30 g) 2 tbsp extra virgin olive oil (30 ml) 1 tbsp butter (14 g) 1

Petto di Pollo alla Valdostana (Italian Valdostana Chicken Breast) Petto di Pollo alla Valdostana (Italian Valdostana Chicken Breast) Petto di Pollo alla Valdostana is a rich northern Italian preparation built around a precise balance of juicy chicken breast, delicate cooked ham, melting Fontina, and a restrained white wine pan sauce. The dish should never become excessively heavy. Too much cheese, overly thick ham, or the addition of cream destroys the balance. The chicken m