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Sliced Chicken Braciolentini with tomato sauce and basil

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!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

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

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

Method
 

  1. Prepare the Chicken:
  2. Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, pound to 1/4-inch thickness.
  3. Season both sides with salt, pepper, and garlic powder.
  4. Make the Filling:
  5. In a bowl, mix Parmesan, breadcrumbs, oregano, basil, red pepper flakes, and minced garlic.
  6. Lay a slice of prosciutto and a sprinkle of shredded mozzarella on each chicken piece.
  7. Evenly distribute the breadcrumb mixture on top.
  8. Roll and Secure:
  9. Carefully roll each chicken piece from one end to the other, tucking in the filling.
  10. Secure with toothpicks or kitchen twine to keep the roll intact.
  11. Sear the Chicken:
  12. Heat 1 tablespoon of olive oil in a large pan over medium heat.
  13. Sear the chicken rolls for 2-3 minutes per side until golden brown. Remove and set aside.
  14. Prepare the Sauce:
  15. In the same pan, add 2 tablespoons of olive oil. Sauté the onion until soft, then add minced garlic.
  16. Pour in the crushed tomatoes, wine (or broth), oregano, salt, pepper, and sugar. Stir well and let simmer for 5 minutes.
  17. Cook the Braciolentini:
  18. Return the seared chicken rolls to the pan, cover, and let them simmer in the sauce for 20-25 minutes over low heat.
  19. Turn the rolls occasionally to ensure even cooking.
  20. Serve & Garnish:
  21. Remove toothpicks or twine before serving.
  22. Garnish with fresh basil and additional Parmesan cheese.
  23. 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.