Pollo Ripieno
(Italian stuffed chicken)

Step 1


4 Chicken breasts

150 g Pancetta

250g Baby plum tomatoes

250g Soft cheese

12 Whole olives

1 White onion

40g Rocket


Dry white wine
E.V.O oil


4 Petti di pollo

150 g Pancetta

250g Pomodorini

250g Formaggio soffice

12 Olive Nocciolate

1 Cipolla bianca

40g Ruccola


Vino bianco secco
Oglio E.V.O

È ora di cucinare!


  • Finely chop the onion (cipolla bianca) and dice the baby plum tomatoes (pomodorini).

  • Heat a little extra virgin olive oil in a non stick pan and cook the onions, tomatoes and olives on high heat with a sprinkling of oregano and rock salt (sale grosso) to taste.

  • When the tomatoes become soft add a splash of white wine

  • Squish the pomodorini with a wooden spoon while they cook. When the pan is full of juice remove from heat and transfer into a roasting tray

Che buon profumo che c'è in casa!

Step 2

Ask your grown up to help you for this next step.


  • Very carefully slice along the chicken breast. Make sure you leave a couple of centimeters either side.

  • In a bowl mix the soft cheese (formaggio soffice) with the rocket and a little salt and pepper.

  • Stuff the chicken with the cheese mixture

Step 3

  • Wrap the chicken breasts with the pancetta

  • Place them on top of the tomato mixture and cook in a preheated oven at 200°C for 30-35 minutes


Cooking times will vary depending on your oven and the size of the chicken so be sure to test one before serving.

È Pronto!

I Consigli di Melissa
  • Here I've used oregano but you can also use other herbs to flavour this dish. Try using bay leaves or basil leaves sono deliziosi!

  • You can stuff the chicken with anything you like. It works well with salsiccia secca (dry cured Italian sausage) peppers, mushrooms and spinach.

  • Prosciutto di Parma is also delicious if you want to try something different to pancetta.

  • Make sure you have plenty of crusty bread on the table. The aromatic juice is buonissimo  vorrei fare la scarpeta col pane di sicuro!

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