🍗 Nonna Pia’s Stuffed Chicken – A Meal Made with Heart
When Nonna Pia made her stuffed chicken, you knew something special was coming to the table. Golden, juicy, and bursting with savory filling, her stuffed chicken was a dish made not just with ingredients — but with soul. Every bite was a perfect balance of tender meat, garlicky breadcrumbs, melted cheese, and fresh herbs, all wrapped in the warmth of tradition.
This wasn’t fast food — it was slow, careful cooking, the kind that filled the house with comforting aromas and brought everyone to the table before you even called them. She’d tie each chicken breast with kitchen twine like a wrapped gift, brown it to perfection, and finish it in the oven with just the right amount of homemade sauce or a splash of white wine.
Served with roasted potatoes or a simple salad, Nonna’s stuffed chicken wasn’t just a meal — it was a memory. And one she was always proud to share.
🍴 Nonna Pia’s Stuffed Chicken Recipe
🧂 Ingredients (Serves 4):
- 4 boneless, skinless chicken breasts (pounded thin)
- 1½ cups Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella or provolone
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- Salt & black pepper, to taste
- 2 eggs (lightly beaten)
- Olive oil, for browning
- Optional: splash of white wine or tomato sauce for baking
🧑‍🍳 Instructions:
- Make the filling:
In a bowl, mix breadcrumbs, Parmesan, garlic, parsley, mozzarella, salt, and pepper. Add enough beaten egg to bind into a moist stuffing. - Stuff the chicken:
Lay out the pounded chicken breasts. Place a generous spoonful of stuffing in the center of each and roll up tightly. Secure with toothpicks or kitchen twine. - Brown the rolls:
In a large skillet, heat olive oil over medium-high heat. Sear each stuffed chicken breast until golden on all sides (about 3–4 minutes). Remove from heat. - Bake to finish:
Preheat oven to 375°F (190°C). Place browned chicken in a baking dish. Optional: pour a splash of white wine or a bit of tomato sauce over the top. Cover with foil and bake for 25–30 minutes, or until cooked through. - Serve hot:
Slice and serve with a drizzle of pan juices, extra sauce, or alongside roasted vegetables.
