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

Ingredients

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