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!!
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 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.
CHICKEN BRAGOLI
This is my variation of a classic Maltese dish which is usually done with thin steak slices in a tomato sauce. In this version you substitute the steak slices for chicken thighs and the tomato sauce for a white wine sauce. It makes for a rich tasty dish thats sure to please! The Italians and Germans have ther own versions which are also made with steak slices.
Provided by Hank- BT
Categories Chicken Thigh & Leg
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine eggs, parsley, garlic, cheese, bread crumbs in mixing bowl and mash together.
- Flatten/thin out one chicken thigh and place one 1/2 peice of bacon on top and scoop a teaspoon of the above mixture and place on top of the bacon. Roll up and insert 2 tooth pics to keep the rolled up chicken thigh together. Repeat for all chicken thighs.
- Add 2 table spoons of olive oil in a large high sided frying pan and gently fry up onions until soft but not brown. Remove onions and place in bowl.
- Add prepaired chicken thighs into the same frying pan and fry up on medium heat until slightly brown on all sides.
- Add the glass of wine, fried onions and left over mixture, simmer with lid on for 15-20 minutes to insure chicken is fully cooked.
- Add romano or parmesan cheese to thicken sauce up and simer for 10 more minutes (add fresh crushed pepper to taste). If you like lots of sauce you can add 1 can of chicken broth.
- Boil up enough spaghetti for 4-6 people.
- Serve spaghetti with sauce on top and chicken roll on the side.
- Enjoy!
Nutrition Facts : Calories 1081.8, Fat 80.3, SaturatedFat 23.3, Cholesterol 352.1, Sodium 941.8, Carbohydrate 21.2, Fiber 1.6, Sugar 3.4, Protein 59.4
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