Chicken Brasciole Recipe 455

Steps:

• Flatten steak to 1/2-in. thickness. Rub with 1 tablespoon oil. Combine the bread crumbs, parsley, cheese, garlic, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon over beef to within 1 in. of edges; press down. Roll up jelly-roll style, starting with a long side; tie with kitchen string. , In a Dutch oven, brown meat in remaining oil on all sides. Add onion and cook until tender. Stir in the tomato sauce, water, Italian seasoning, sugar and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 70-80 minutes or until meat is tender. , Remove meat from sauce and discard string. Cut into thin slices; serve with sauce and If desired, spaghetti and additional grated Parmesan cheese and minced fresh parsley.

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.

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!!

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.

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.

Steps:

• Butterfly the chicken breast by laying it flat and running a sharp knife through the breast from left to right but not all the way through..This is a bit easier if the chicken is slightly frosty. Open the breast like a book and lay it flat on a piece of wax paper or plastic wrap. Place another piece of wrap on top and with a flat mallet (not the pointy kind), pound the meat until thin (1/2-1/4 inch -ish) dont over do it and destroy the meat! Just get it flat and roll-able. Some places may be thicker, others thinner..thats ok. Place on a plate and continue with other breast(s) meanwhile: in a bowl mix the parmesan, bread crumbs, pine nuts, parsley/herbs mix, lemon zest, garlic and salt, pepper lay out one flattened breast and sprinkle with half the above mixture (in a pinch I have substituted above filling with pesto and sundried tomatoes and riccotta or mozzerella..or..be creative, its all good!) roll jelly roll style into a tight roll and secure with several toothpicks or tie with string. (dont forget to remove before serving!) In a large pan on medium high- heat a few good swirls of EVO. Brown the chicken rolls( brasciole) all around until golden. They wont be cooked through, thats Ok, just brown nicely on all sides for flavor! remove to a plate in the same pan, add another small swirl of EVO if needed.. add the pancetta and stir to crisp a bit, 2 minutes or so, add the onion and stir till onion is soft. Add the garlic and keep stirring, dont let the garlic burn. There will be browned bits on the pan from the chicken, keep stirring to dislodge what you can.. add the red bell, mushrooms and fresh chili or flakes to your preference. Add a splash of Marsala to deglaze the pan as you saute all this about 3-4 more minutes more.. Add the tomatoes, the rest of the Marsala and fresh herbs, stir continuing to scrape the brown flavorful bits off the bottom of the pan. Season with salt and pepper to taste. If you prefer a thinner sauce, you can thin it with chicken stock and/or more wine. Add the chicken brascioles and the accumulated juices to the pan sauce and turn gently to coat with sauce. Cover pan with lid and simmer 15-20 minutes or until chicken is cooked through. Remove from heat and place the brascioles on a cutting board. Remove the toothpicks or string. Slice the brascioles into thick slices with a pretty spiral of filling inside! Stir in a handful of fresh parsley to the pan sauce. Serve brasciole slices over pasta topped with pan sauce and fresh grated Parmesano-Reggiano and a hearty red wine. Bon Appetito!

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.

Steps:

• Preheat the oven to 450° F.
• In a mixing bowl combine 1 cup of the pine nuts, the pecorino, and nutmeg.
• Place the chicken legs skin side down on a cutting board and season with salt and pepper.
• Divide the pine nut mixture among the chicken legs, filling them as full as possible.
• Fold the meat up and around the mixture and tie tightly with butcher’s twine.
• Place the legs in a small roasting pan, flap side down.
• Roast for 25 to 30 minutes, or until browned and crispy and cooked through.
• Remove from oven and allow to cool.
• In a medium bowl, mix the chopped tomatoes, olives, capers, olive oil, vinegar, red pepper flakes, and currants.
• Place 1 piece of chicken on each plate and spoon some over each piece of chicken and serve.