Best Chicken Breast Braciole Recipes

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CHICKEN BRACIOLE WITH ALFREDO SAUCE



Chicken Braciole with Alfredo Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

4 (8-ounce) boneless, skinless chicken breasts
1/2 cup dried Italian breadcrumbs
1/2 cup chopped fresh parsley leaves (about 1 small bunch)
1/4 cup grated Parmesan cheese
1 clove garlic, finely minced
1/2 cup plus 1 tablespoon olive oil
1/2 cup unsalted butter
2 tablespoons all-purpose flour
2 cups heavy cream
1 to 2 cups freshly shredded Parmesan cheese
1/4 teaspoon garlic salt
1/4 teaspoon freshly ground pepper
10 ounces angel hair or fettuccini pasta, cooked

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



Chicken Breast Braciole image

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

2 boneless skinless chicken breasts
1/2 cup breadcrumbs
1/4 lb reduced-fat mozzarella cheese
2 tablespoons parsley
2 tablespoons olive oil
2 garlic cloves, minced
4 tablespoons white wine
1 lemon, juice of

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.

QUICK CHICKEN BRACIOLE



Quick Chicken Braciole image

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

2 cups prepared low-sodium marinara sauce
2 8-ounce boneless skinless chicken breasts, trimmed
4 thin slices prosciutto
1 cup finely chopped chard leaves (without stems)
½ cup shredded part-skim mozzarella
¼ teaspoon freshly ground pepper

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

BRACIOLA - BRACIOLE DI POLLO (CHICKEN WITH PROSCIUTTO)



Braciola - Braciole Di Pollo (Chicken With Prosciutto) image

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

4 boneless skinless chicken breasts (filet and pound flat)
1/4 lb prosciutto, sliced super thin
1 bunch parsley, finely chopped
1/4 cup breadcrumbs
1/4 cup grated parmesan cheese or 1/4 cup parmigiano-reggiano cheese
2 eggs
1/4 cup grated provolone cheese
1 bunch basil leaves
1 tablespoon fresh rosemary
3 garlic cloves, minced
olive oil
2 (28 ounce) cans roma tomatoes, crushed
1 tablespoon basil
1 teaspoon salt

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

CHICKEN CUTLETS BRASCIOLE



Chicken Cutlets Brasciole image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 43m

Yield 4 servings

Number Of Ingredients 15

1/2 cup hot water
1/4 cup pine nuts
Handful golden raisins
1 cup flat-leaf parsley
1 tablespoon lemon zest
2 cloves garlic, finely chopped
3 slices white sandwich bread, torn
1/2 cup grated Parmigiano-Reggiano
4 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 cup dry white wine
2 cups tomato sauce
2 tablespoons fresh tarragon, a few sprigs, leaves chopped

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.

ITALIAN CHICKEN BRACCIOLE



Italian Chicken Bracciole image

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

4 slices bacon, chopped
1/2 cup chopped onion (1 medium)
1 clove garlic, chopped
1/4 cup Progresso™ Italian-style bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh rosemary leaves
1 egg
6 boneless skinless chicken thighs
1 tablespoon olive oil
1 tablespoon butter or margarine
1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
3 tablespoons tomato paste

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

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