Sliced Chicken Braciolentini
Sliced Chicken Braciolentini is a delightful Italian dish featuring thinly sliced chicken stuffed with a flavorful filling, then rolled and cooked to perfection. Inspired by the classic beef braciole, this version offers a lighter twist while still delivering rich, aromatic flavors. Whether filled with prosciutto, cheese, herbs, or vegetables, this dish is perfect for a comforting family meal or an elegant dinner party. Serve it with pasta, salad, or a side of roasted vegetables for a complete Italian feast!
Equipment
- Meat mallet (for pounding chicken)
- Sharp knife (for slicing and trimming chicken)
- Cutting board
- Mixing bowls
- Large skillet or sauté pan
- Tongs (for flipping chicken rolls)
- Wooden spoon (for stirring sauce)
- Toothpicks or kitchen twine (for securing rolls)
- Measuring cups and spoons
- Serving platter
Ingredients
- For the Chicken Rolls:
- 4 boneless skinless chicken breasts (thinly sliced)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil for searing
- For the Stuffing:
- 1/2 cup grated Parmesan or Pecorino Romano cheese
- 1/2 cup breadcrumbs Italian-style preferred
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes optional
- 2 cloves garlic minced
- 4 slices prosciutto or thinly sliced ham
- 1/2 cup shredded mozzarella or provolone cheese
- For the Sauce:
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 can 14 oz crushed tomatoes
- 1/2 cup white wine or chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon sugar optional, to balance acidity
- Fresh basil for garnish
Instructions
- Prepare the Chicken:
- Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, pound to 1/4-inch thickness.
- Season both sides with salt, pepper, and garlic powder.
- Make the Filling:
- In a bowl, mix Parmesan, breadcrumbs, oregano, basil, red pepper flakes, and minced garlic.
- Lay a slice of prosciutto and a sprinkle of shredded mozzarella on each chicken piece.
- Evenly distribute the breadcrumb mixture on top.
- Roll and Secure:
- Carefully roll each chicken piece from one end to the other, tucking in the filling.
- Secure with toothpicks or kitchen twine to keep the roll intact.
- Sear the Chicken:
- Heat 1 tablespoon of olive oil in a large pan over medium heat.
- Sear the chicken rolls for 2-3 minutes per side until golden brown. Remove and set aside.
- Prepare the Sauce:
- In the same pan, add 2 tablespoons of olive oil. Sauté the onion until soft, then add minced garlic.
- Pour in the crushed tomatoes, wine (or broth), oregano, salt, pepper, and sugar. Stir well and let simmer for 5 minutes.
- Cook the Braciolentini:
- Return the seared chicken rolls to the pan, cover, and let them simmer in the sauce for 20-25 minutes over low heat.
- Turn the rolls occasionally to ensure even cooking.
- Serve & Garnish:
- Remove toothpicks or twine before serving.
- Garnish with fresh basil and additional Parmesan cheese.
- Serve hot with pasta, roasted vegetables, or a fresh salad.
Notes
Custom Variations: Try swapping prosciutto for spinach and ricotta for a vegetarian-friendly version.
Storage Tips: Store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently in a pan with a splash of broth or sauce to keep them moist.
Wine Pairing: This dish pairs beautifully with a glass of Chianti or Pinot Grigio.
Storage Tips: Store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently in a pan with a splash of broth or sauce to keep them moist.
Wine Pairing: This dish pairs beautifully with a glass of Chianti or Pinot Grigio.