Ingredient Preparation And Mise En Place

The success of this stuffed chicken relies on meticulous organization from the start. Preheat the oven to 180°C and gather all ingredients within reach. This step, too often neglected, determines the fluidity of execution.

Start by finely dicing the shallots, then grate the garlic to release its aromas. Fresh basil must be chopped delicately to preserve its essential oils. The mozzarella is cut into slices of regular thickness, about half a centimeter, while the sun-dried tomatoes require a coarse chop to maintain their texture.

This complete mise en place guarantees a harmonious layering during assembly. Each element plays a precise role: shallots bring sweetness, garlic aromatic power, basil Mediterranean freshness. The uniform cutting of the mozzarella ensures even melting during cooking, creating that characteristic stringy texture.

Arrange your prepared ingredients in order of use: first the aromatics for the sauce, then the stuffing elements, finally the mozzarella slices for finishing. This methodical rigor transforms a complex recipe into a succession of mastered steps, where each gesture becomes natural and precise.

Developing The Homemade Tomato Sauce

Once the ingredients are prepared, the aromatic construction begins with the sauce base. Heat a large skillet over medium heat, pour in the olive oil and let it reach the ideal temperature. Add the grated garlic and diced shallots, then sauté for a few moments until the shallots become translucent without browning.

Pour the Cirio fine pulp directly into the pan. This pulp, smoother than crushed tomatoes, blends perfectly with the melting texture of the mozzarella. Season generously with salt and pepper, then stir in the chopped basil. The secret lies in the cooking time: 10 to 15 minutes are enough to concentrate the flavors without drying out the sauce.

During this simmering, the sauce reduces slightly and develops an essential aromatic richness. The shallots release their sugary sweetness, the garlic infuses its pungent notes, while the basil brings that herbaceous freshness characteristic of Italian cuisine. Stir regularly to prevent the sauce from sticking to the bottom.

Set this preparation aside once the time is up. Part will serve as stuffing, the other as a cooking bed for the chicken breasts. This double use guarantees complete impregnation of the chicken by Mediterranean aromas, transforming a simple breast into a true flavor statement.

Stuffing Technique And Chicken Assembly

The reserved sauce now becomes the central element of the assembly. Take each chicken breast and, using a sharp knife, open it horizontally without slicing it completely, creating a generous pocket. This technique allows the filling to be trapped while preserving the integrity of the meat.

The layering begins with a first layer of tomato sauce at the bottom of the pocket. Then place two nice slices of mozzarella, their thickness guaranteeing that characteristic creamy melt. Add the chopped sun-dried tomatoes which will bring a concentration of tangy and slightly sweet flavors, perfectly balancing the sweetness of the mozzarella.

Coat again with a spoonful of tomato sauce before delicately closing the breast. This alternation of sauce-cheese-tomatoes-sauce creates a remarkable taste balance: each bite simultaneously reveals the creaminess of the melted cheese, the freshness of the sauce and the intensity of the sun-dried tomatoes.

Pour the remaining sauce into a gratin dish to form a protective bed. Arrange the stuffed breasts on top, add a touch of sauce on each, then crown with a final slice of mozzarella. This final arrangement ensures even cooking: the sauce at the bottom prevents drying, while the top mozzarella will brown to create that irresistible golden crust. The dish is now ready for the final transformation in the oven.

Two-Stage Cooking And Finalization

The assembled dish now enters its thermal transformation phase. Bake at 180°C for an initial cooking of 30 minutes, the ideal temperature to cook the chicken to the core without rushing the meat fibers. This moderate heat allows the internal mozzarella to melt gradually, soaking the flesh with its creaminess, while the tomato sauce continues to develop its aromas.

After these thirty minutes, increase the temperature to 220°C and extend the cooking for an additional 15 minutes. This strategic thermal change causes the superficial caramelization of the top mozzarella, creating that golden and slightly crispy crust that contrasts with the melting interior. The sauce at the bottom of the dish reduces slightly, concentrating its flavors without ever drying out the meat.

Check the cooking by piercing the breast in the center: the juice that flows out must be translucent, never pink. This double cooking guarantees an optimal result: perfectly tender chicken, a creamy stuffing and an irresistible gratin surface. The total time of at least 45 minutes is the secret of this technical success.

Serve immediately accompanied by fresh tagliatelle. The pasta will absorb the tomato sauce from the dish, extending the taste experience beyond the chicken itself. This combination transforms simple stuffed poultry into a complete dish worthy of the best Italian trattorias.