Chicken Bocconcini with Delicious Chunky Sauce
Indulge in the irresistible combination of tender chicken breast, creamy bocconcini cheese, and savory prosciutto with this mouthwatering Chicken Bocconcini with Delicious Chunky Sauce recipe. Each rolled chicken fillet is stuffed with fresh basil and lightly seared before being baked to perfection in a robust, tomato-rich sauce bursting with the flavors of garlic, cherry tomatoes, and a hint of red chili flakes. The chunky sauce, sweetened slightly with a touch of sugar and seasoned with dried oregano, perfectly complements the chicken, making every bite a harmonious balance of richness and zest. Ideal for a cozy family dinner or an impressive meal for guests, this dish pairs beautifully with crusty bread or your favorite side, bringing an elevated, Italian-inspired flair to your table.
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Recipe Information
Ingredients
- 4 pieces Chicken breast fillets
- 8 pieces Bocconcini cheese
- 8 slices Prosciutto
- 8 leaves Fresh basil leaves
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 400 grams Crushed tomatoes
- 250 grams Cherry tomatoes, halved
- 2 tablespoons Tomato paste
- 1 teaspoon Red chili flakes
- 1 teaspoon Sugar
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Pound the chicken breast fillets using a meat mallet to an even 1/4 inch thickness.
Place a slice of prosciutto, one piece of bocconcini cheese, and a basil leaf in the center of each fillet. Roll up tightly and secure with toothpicks.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken rolls on all sides until golden brown (about 2-3 minutes per side). Remove and set aside.
In the same skillet, add the remaining tablespoon of olive oil along with the minced garlic. Sauté for 1-2 minutes until fragrant.
Add the crushed tomatoes, cherry tomatoes, and tomato paste to the skillet. Stir well to combine.
Season the sauce with red chili flakes, sugar, dried oregano, salt, and black pepper. Bring the sauce to a simmer.
Transfer the seared chicken rolls into a baking dish. Pour the chunky sauce over the chicken, ensuring each piece is coated.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to allow the sauce to thicken.
Remove the chicken from the oven and let it rest for 5 minutes. Sprinkle the dish with fresh chopped parsley before serving.
Serve hot alongside crusty bread or your choice of side dish for a hearty and satisfying meal.
Nutrition Facts
Calories |
2513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.0 g | 160% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 4701 mg | 204% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 34.5 g | ||
| Protein | 284.1 g | 568% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1015 mg | 78% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3821 mg | 81% | |
*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.
