List of Ingredients
- 4 of halved chicken breasts or small turkey breasts
- 7 OZ. of turkey or chicken meat
- 1 of egg white
- black truffle
- Marsala wine
- Chives
- Parsley
- Extravirgin olive oil
- Salt
- Pepper
Method
Strip the leaves from a small bunch of parsley. Puree the chicken meat with the egg white, a pinch of salt, a dash of pepper and the parsley (put the puree through a sieve if you want it to be very smooth). Mince the truffle; mince a few chives and add them to the pureed meat.
Transfer the filling into a pastry bag. Use a thin knife to cut into the largest side of each breast and cut from side to side to form a pocket, being careful not to cut through the meat. Insert the tip of the pastry bag into the pocket and stuff the meat, using your fingers to push the filling inside.
Set the breasts skin side down in a pan with a drizzle of hot oil. Cook them for 10-12 minutes over moderate heat until the skin turns crisp. Then turn them and cook them for another 4-5 minutes.
For the side dish: cut the radicchio heads into wedges, roast them briefly in a pan with a little hot oil, flavor them with 1/2 cup Marsala wine, cover the pan and leave it over low heat for about 10 minutes. Cut the stuffed breasts into slices and serve them with the radicchio and its slightly reduced Marsala sauce.