Chicken Breast Braciole Recipes

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:

• Season meat with salt and pepper. Top each slice of meat with a slice of prosciutto. In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.
• Heat a large nonstick skillet over medium high heat. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes. Remove the meat from the pan. Add butter to the pan. Add mushrooms to the melted butter. Saute mushrooms 5 minutes. Add flour to the pan and cook 2 minutes. Whisk wine into the flour and mushrooms and scrape up pan drippings. Reduce wine 1 minute, then whisk in beef broth and tomato paste. Set meat back into sauce and reduce heat to medium low. Partially cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15 minutes. Transfer beef rolls to a platter, removing toothpicks. Pour pan gravy down over the beef rolls 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:

• 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:

• 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 oven 450 degrees F.
• Lay chicken on flat surface season with salt and pepper.
• place slices of ham over breasts until all is used.
• in bowl- mix parsley, bread crumbs, cheeses, eggs, basil and rosemary.
• layer some filling on each chicken breast on the smaller end roll up the chicken tightly and secure with butchers twine or toothpicks.
• place in foil pouches and bake 15-20 minutes in shallow pan.
• make sauce while roasting chicken in large pot saute garlic in olive oil for about 2 minutes.
• add tomatoes, basil and salt let cook for about 45 minutes at a slow boil.
• when chicken comes out quickly brown them in a little olive oil, top with sauce and serve over pasta.