QUICK CHICKEN BRACIOLE
In this healthy stuffed chicken recipe, pounded chicken breasts are stuffed with a flavorful chard, prosciutto and mozzarella filling and then simmered in store-bought marinara sauce. Serve over whole-wheat fettuccine tossed with parsley or on polenta.
Provided by EatingWell Test Kitchen
Categories Healthy Italian Chicken Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Add sauce to a large skillet, cover and place over medium heat to start warming.
- Cut a horizontal slit along the long, thin edge of each chicken breast, cutting nearly through to the opposite side. Open each so it forms two flaps, hinged at the center. Cover with a large piece of plastic wrap and pound with the smooth side of a meat mallet or a heavy saucepan to an even 1/4-inch thickness. Layer 2 slices of prosciutto, 1/2 cup chard and 1/4 cup mozzarella on each breast. Starting from a long side, roll closed. Tie the ends with kitchen string and tuck them in to keep the filling from falling out. Sprinkle each roll with pepper.
- Add the rolls to the warm sauce; cover and simmer, turning occasionally, until an instant-read thermometer inserted into the center of the rolls registers 165 degrees F, about 15 minutes. Transfer to a clean cutting board and let rest 5 minutes. Remove the string and slice the rolls crosswise. Serve with the sauce.
Nutrition Facts : Calories 236.1 calories, Carbohydrate 8.8 g, Cholesterol 82.8 mg, Fat 7.9 g, Fiber 1.2 g, Protein 31.5 g, SaturatedFat 2.9 g, Sodium 640.6 mg, Sugar 5.4 g
CHICKEN CUTLETS BRASCIOLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 43m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Pour very hot tap water into a small bowl. Add raisins and plump 5 minutes.
- Lightly toast nuts in a small skillet over medium low heat.
- Drain raisins and pat dry. Place raisins, nuts, parsley, lemon zest, garlic, torn bread and cheese into processor and pulse into a stuffing.
- Butterfly the chicken open by cutting into and across the breast but not all the way through. Pound out the cutlets and season the chicken with salt and pepper. Fill the breasts with stuffing, roll and secure with toothpicks.
- Heat the olive oil and butter in a large skillet over medium-high heat. Brown the brasciole all over 7 to 8 minutes, remove and set aside. Deglaze pan with wine, scraping up the drippings. Stir in tomatoes and tarragon, add chicken back, cover and simmer 15 minutes. Slice and serve.
SLOW COOKER BARBECUE CHICKEN BREAST
A super easy recipe for barbecue chicken. You can also serve four people with this recipe, just add two more breasts and a second bottle of barbecue sauce.
Provided by Jayson Pittman
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 6h5m
Yield 2
Number Of Ingredients 9
Steps:
- Season chicken breasts with salt and pepper on all sides. Place in slow cooker and pour 1/4 cup barbecue sauce and vinegar on top.
- Cook on Low for 3 hours.
- Combine brown sugar, onion powder, garlic powder, and red pepper flakes in a small bowl.
- Pour out all the liquid from the slow cooker and add remaining barbecue sauce. Sprinkle chicken with brown sugar-spice mixture.
- Cook on Low, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 3 more hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 597.4 calories, Carbohydrate 114.1 g, Cholesterol 64.6 mg, Fat 3.6 g, Fiber 2.1 g, Protein 24.1 g, SaturatedFat 0.8 g, Sodium 3465.7 mg, Sugar 86.3 g
ITALIAN CHICKEN BRACCIOLE
A rich bacon stuffing is tucked inside crisp chicken thighs. A simple tomato sauce is a special touch.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 11x7-inch baking dish with cooking spray. In 12-inch skillet, cook bacon over medium-high heat, stirring frequently, until crisp. Reduce heat to low; add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until soft. Remove from heat; stir in bread crumbs. Stir in cheese, rosemary and egg; mix well.
- Unfold chicken thighs so inside faces up. Spoon stuffing over thighs, about 2 tablespoons each. Fold over, and secure with toothpicks. In same skillet, heat olive oil and butter. Cook thighs in skillet 2 minutes per side, until brown. Place in baking dish. In medium bowl, mix diced tomatoes and tomato paste. Pour over chicken.
- Cover with foil. Bake 1 hour to 1 hour 15 minutes or until thermometer inserted in center of chicken stuffing reads 165°F. Serve over cooked spaghetti if desired.
Nutrition Facts : Calories 250, Carbohydrate 9 g, Cholesterol 90 mg, Fiber 1 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 4 g, TransFat 0 g
CHICKEN BRACIOLE WITH ALFREDO SAUCE
Steps:
- Preheat the oven to 375 degrees F. Pound the chicken breasts between 2 pieces of plastic wrap to about 1/4-inch thickness. In a small bowl, mix together the breadcrumbs, parsley, grated Parmesan, and garlic. Slowly add 1/2 cup olive oil until the mixture becomes the consistency of thick paste. Evenly spread the mixture down the center of each piece of chicken, leaving room around the edges. Roll as tightly as you can and secure with toothpicks or cotton string.
- Heat the remaining 1 tablespoon oil in a large ovenproof, nonstick skillet over medium heat. Carefully add the chicken and brown on each side. Transfer the skillet to the oven and bake until the chicken is cooked through, about 20 minutes.
- Meanwhile, in a saucepan, melt the butter over medium-low heat. Add the flour and stir to combine. Cook for 1 minute. Slowly whisk in the heavy cream. Sprinkle in the shredded Parmesan a little at a time (the more cheese you add the more parmesan flavor you will get) until melted and smooth. Season with garlic salt and pepper. Let simmer on very low heat until thickened. Do not let this boil or you will get a grainy sauce.
- To serve, place a small amount of hot cooked pasta on a plate. Place the chicken braciole on the pasta and pour the Alfredo sauce over everything. Enjoy!!
CHICKEN BREAST BRACIOLE
Make and share this Chicken Breast Braciole recipe from Food.com.
Provided by Barb in WNY
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut each chicken breast into four pieces.
- Place chicken breasts between 2 sheets of wax paper and pound with a mallet until they are about 1/4-inch thick.
- In the center of each piece place bread crumbs, mozzarella, and parsley.
- Roll and secure with toothpicks.
- In a frying pan over medium heat, sauté rolled chicken breasts in olive oil and garlic a few minutes until golden brown.
- Add wine, reduce heat, cover and cook 5 to 6 minutes.
- Sprinkle with lemon juice and serve immediately.
BRACIOLE
For an Italian favorite, make Giada De Laurentiis' elegant Braciole, rolled-up flank steak basted with tomato sauce, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
- Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
- Preheat the oven to 350 degrees F.
- Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
- Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
- In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
- Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
BRACIOLA - BRACIOLE DI POLLO (CHICKEN WITH PROSCIUTTO)
Make and share this Braciola - Braciole Di Pollo (Chicken With Prosciutto) recipe from Food.com.
Provided by Shawn C
Categories Chicken
Time P1DT12h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- preheat oven 450 degrees F.
- Lay chicken on flat surface season with salt and pepper.
- place slices of ham over breasts until all is used.
- in bowl- mix parsley, bread crumbs, cheeses, eggs, basil and rosemary.
- layer some filling on each chicken breast on the smaller end roll up the chicken tightly and secure with butchers twine or toothpicks.
- place in foil pouches and bake 15-20 minutes in shallow pan.
- make sauce while roasting chicken in large pot saute garlic in olive oil for about 2 minutes.
- add tomatoes, basil and salt let cook for about 45 minutes at a slow boil.
- when chicken comes out quickly brown them in a little olive oil, top with sauce and serve over pasta.
Nutrition Facts : Calories 164.1, Fat 4.6, SaturatedFat 2, Cholesterol 92.7, Sodium 466.3, Carbohydrate 11.2, Fiber 2.8, Sugar 5.7, Protein 19.9
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- In a small skillet, toast the pine nuts over moderately low heat, shaking the pan occasionally, until golden, 5 to 7 minutes.
- In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Add the shallots and cook over moderate heat, stirring, until golden, 5 minutes. Add the spinach and cook, stirring, until wilted; season with salt and pepper. Add the raisins and 1/2 cup of the chicken broth and bring to a boil, then simmer over moderately high heat until almost all of the liquid has evaporated, 3 minutes. Transfer the spinach to a bowl and stir in the pine nuts, bread crumbs and cheese; let cool slightly. Wipe out the casserole.
- Arrange the chicken thighs on a work surface. Top each thigh with a prosciutto slice and the spinach mixture, spreading it evenly and leaving a 1/2-inch border all around. Tightly roll up each thigh and tie at 1-inch intervals with kitchen string.
- Heat 2 tablespoons of the oil in the casserole. Season the chicken with salt and pepper and add half of the bundles to the casserole, seam side down. Cook over moderately high heat, turning, until browned all over, 5 minutes. Transfer the chicken to a platter; scrape up any cheese from the bottom of the casserole. Repeat with the remaining 2 tablespoons of oil and chicken bundles.
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