Braciola Braciole Di Pollo Chicken with Prosciutto
Elevate your dinner table with the irresistible flavors of Braciola Braciole Di Pollo—succulent chicken breasts stuffed with savory prosciutto, Parmesan cheese, and fresh parsley, then simmered in a rich tomato and white wine sauce. This Italian classic combines tender, juicy chicken with the elegance of creamy, nutty cheese and the delicate saltiness of prosciutto, all rolled into a meal that's as stunning as it is flavorful. Perfectly seasoned and seared to golden perfection, these chicken rolls are then simmered gently to soak up every drop of the flavorful sauce. It's an impressive yet approachable dish that pairs beautifully with pasta, polenta, or a crisp green salad, making it an ideal centerpiece for festive gatherings or cozy family dinners. With just 25 minutes of prep time and a medley of simple, wholesome ingredients, this recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 4 slices Prosciutto
- 0.5 cups Parmesan cheese
- 2 tablespoons Fresh parsley
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 2 cups Tomato passata
- 0.5 cups Dry white wine
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 8 pieces Toothpicks or kitchen twine
Instructions
Lay each chicken breast flat on a cutting board and use a meat mallet to pound them to an even thickness of about 1/4 inch.
Season both sides of the chicken breasts lightly with salt and pepper.
Place a slice of prosciutto on each chicken breast. Sprinkle 2 tablespoons of grated parmesan cheese and a pinch of minced parsley over the prosciutto.
Roll the chicken breasts tightly from one end to the other and secure them with toothpicks or kitchen twine to keep them from opening during cooking.
Heat olive oil in a large skillet over medium heat. Sear the chicken rolls on all sides until golden brown, about 6-8 minutes. Remove the chicken from the pan and set aside.
In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant.
Deglaze the pan with white wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to simmer for 2-3 minutes.
Add the tomato passata to the skillet and stir well. Season the sauce with a pinch of salt and pepper.
Return the chicken rolls to the skillet, spoon sauce over them, and cover the pan. Simmer over low heat for 20-25 minutes, turning the rolls occasionally, until the chicken is fully cooked and the juices run clear.
Remove the chicken rolls from the skillet and let them rest for 5 minutes. Remove the toothpicks or twine before serving.
Serve the braciola di pollo with the tomato sauce spooned over the top. Pair with pasta, polenta, or a side salad for a complete meal.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 650 mg | 28% | |
| Total Carbohydrate | 7.8 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 5.0 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 863 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
