Braciole (brah-J'YOH-lee) are thin slices of meat, typically beef, pork, or chicken, that are rolled around a stuffing and fried. Braciole are often cooked with meatballs and Italian sausage in a Neapolitan ragù or 'red gravy', but they can be served without tomato sauce. There are many variations on the braciole recipe. In this recipe for Chicken Braciole, the chicken is not cooked in the sauce; the tomato sauce simply accompanies it. This is such an easy recipe but it looks elegant enough to serve to guests. Serve with a simple green salad, potatoes, polenta, or baked ziti.
4 boneless, skinless chicken breasts
1/2 cup golden raisins
1/4 cup pine nuts, toasted
2 tablespoons chopped fresh parsley
2 garlic cloves
3 slices Italian bread
1/3 cup grated Parmesan cheese
Salt and pepper
2 tablespoons olive oil
2 tablespoons butter
1 cup dry white wine
2 cups Traditional Tomato Sauce
3-4 basil leaves
1 tablespoon butter
Butterfly the chicken breasts by cutting into the thickest side of the breast.
Cut across but not all the way through; open the breast like a book. Pound each breast to an even thickness, about 1/4-inch thick. Season each breast with salt and pepper.
Place the raisins, pine nuts, parsley, garlic, bread, and Parmesan in a food processor. Process until finely ground and combined. Divide the mixture into 4 equal portions. Spread one of the portions on each chicken breast. Roll the breasts up and secure with toothpicks.
Heat the oil and butter in a large skillet over medium-high heat. Brown the chicken all over, about 7 minutes. Transfer the breasts to a plate. Add the wine to the skillet and deglaze the pan. Stir in the tomato sauce and basil leaves. Return the chicken to the sauce. Cover and simmer for 15 minutes, occasionally turning the chicken rolls. Transfer the chicken to a cutting board, and cut into 1-inch slices. Stir 1 tablespoon butter into the sauce in the skillet.
Pour the sauce onto a serving platter; arrange the chicken slices on top.
POULTRY RECIPES > CHICKEN BRACIOLE
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