Some recipes transport you — not just in flavor, but in feeling. This one takes me straight back to Montalcino.
In 2023, Scot and I had one of those unforgettable meals at a quiet little restaurant tucked into the hills of this beautiful Tuscan town. The food was simple, soulful, and cooked with the kind of love you can taste. When I returned this year with my group of eight dear friends, I knew exactly where I wanted to take them — back to that kitchen. We arranged a private cooking class right there, and it felt like bringing them into a secret I’d been holding in my heart.
We made several dishes that day, but the one that stayed with me most was this beautifully rustic stuffed chicken. It started with thinly pounded chicken breasts, gently filled with creamy ricotta, a sprinkle of Parmesan, and a handful of sautéed greens — spinach or chard, whatever is fresh and on hand. Rolled tight like a little present, it was dredged in seasoned flour, dipped in egg, and coated in breadcrumbs before going in the oven.
My version, I amped up the texture a bit. I created a cheese/breadcrumb mixture, then lightly fried them in olive oil before finishing them in the oven, just like we did in that Montalcino kitchen — to keep it juicy and warm through the center. Then I serve it simply, the Italian way: on a bed of fresh arugula, with a drizzle of olive oil, a spritz of lemon, and a bit of flaky salt and cracked black pepper.
It’s the kind of dish that feels both special and effortless — exactly what I try to capture in my cooking and what I believe every home cook deserves to feel confident creating.
Serve it with a lighter red wine like a Texas-grown Sangiovese or Pinot Noir, or a crisp white with some acidity — a Sauvignon Blanc, a Vermentino, or anything that reminds you of warm breezes and sunny afternoons.
This is what I love most about Italian cooking — and what I hope to bring to your table through this series.
Simple ingredients. Fresh flavors. A story behind every dish. And always, a seat for the people you love.
Cin – Cin!
With grace, grit & gratitude,
xx, JeriLynne
