250g ricotta cheese, well-mashed
2 tablespoons of mayonnaise
4 tablespoons of grated Provolone cheese, coarsely ground
1 clove of garlic, minced
To taste: salt and pepper
To taste: chopped fresh parsley
2 chicken breasts without bones or skin (800g)
2 tablespoons of melted butter
4 tablespoons of breadcrumbs
250g ricotta cheese, well-mashed
2 tablespoons of mayonnaise
4 tablespoons of grated Provolone cheese, coarsely ground
1 clove of garlic, minced
To taste: salt and pepper
To taste: chopped fresh parsley
2 chicken breasts without bones or skin (800g)
2 tablespoons of melted butter
4 tablespoons of breadcrumbs
In a bowl, combine the ricotta cheese, mayonnaise, Provolone cheese, garlic, salt, pepper, and parsley
Mix well to form a smooth paste
Cut the chicken breasts in half lengthwise
With a sharp knife, make a careful incision into each breast half without cutting all the way through
Fill with the ricotta mixture, then coat with melted butter and breadcrumbs
Place in a greased baking dish and bake in a preheated oven at 180°C for 40 minutes or until golden brown on both sides
Serve hot with your choice of side dishes.
