Petto di Pollo allo Zafferano con Porri e Vino Bianco (Italian Saffron Chicken Breast) Petto di Pollo allo Zafferano con Porri e Vino Bianco is an elegant Italian chicken breast preparation built around saffron, slowly softened leeks, dry white wine, chicken stock, and a light butter finished sauce. Saffron should perfume the dish rather than dominate it, and the leeks should remain sweet and delicate. Servings: 4. Prep time: 20 minutes. Cook time: 35 minutes. Total time: 55

Petto di Pollo con Lenticchie di Castelluccio e Rosmarino (Italian Chicken Breast with Castelluccio Lentils) Petto di Pollo con Lenticchie di Castelluccio e Rosmarino combines seared chicken breast with small Umbrian lentils, rosemary, soffritto, white wine, and a light natural jus. The lentils should remain intact and savory rather than becoming a thick purée. Servings: 4. Prep time: 20 minutes. Cook time: 45 minutes. Total time: 1 hour 5 minutes. Ingredients 4 boneless skin

Petto di Pollo Ripieno di Scamorza Affumicata e Radicchio (Italian Smoked Scamorza Chicken Breast) A stuffed chicken breast with slightly bitter radicchio, smoked scamorza, shallot, balsamic vinegar, and a light white wine sauce. Servings: 4. Prep: 25 minutes. Cook: 30 minutes. Total: 55 minutes. Ingredients 4 chicken breasts, 7 oz each (200 g each) 1 tsp kosher salt (6 g) 1/2 tsp black pepper (1 g) 3 tbsp extra virgin olive oil (45 ml) 2 tbsp butter (28 g) 1 small head radic