Ricotto Stuffed Chicken Florentine

Chef Ajay Sood
Recipe by: Chef Ajay Sood

About the Dish: On a bed of Garden fresh Spinach and Velvetty Saffron Veloute. Served with Grilled Papaya , Sweet n Sour Cucumber curls and Rice salad.

Ricotto Stuffed Chicken Florentine

Preparation Method

  1. Slit the chicken and stuff with mixture of Ricotto, herbs and seasonings.
  2. Seal the sides and set aside.
  3. Grill the chicken in butter. Put 4 gashes on top and place a piece of sliced cheese in the gashes.

Sauted Spinach

Preparation Method

  1. Sautee onions and garlic in hot butter.
  2. Add boiled and squeezed Spinach and saute well.
  3. Add seasonings and set aside.

Cucumber Curls

Marinade the cucumber thin slices in vinaigrette for 3 mts. Sprinkle chopped dill.

Cheesy Velvet Saffron Sauce

Preparation Method

  1. Steep the saffron in lukewarm milk for 15 mins.
  2. Heat the Veloute sauce, add saffron milk, cheese and seasonings.
  3. Add reduced wine and Cook on slow fire for 3-5 mins. Set aside.

Grilled Papaya / Burnt Tomato with Rice Salad

Preparation Method

  1. Place the Papaya slices on hot plate to get good burnt grill marks. Sprinkle some seasoning.
  2. Sautee the Boiled Rice with butter, and brunoise of Peppers and a little seasoning.
  3.  Fill the Rice in Tomato crowns and place on hot Griller for 3-4 mins till it gets burnt marks.


  1. Place the sautéed spinach. Place the Chicken supreme on top.
  2. Pour the Saffron Veloute on the sides of the Chicken.
  3. Place the Grilled Papaya, Tomato crown and cucumber curls..