Chicken Braciole Messinese
Delight your taste buds with Chicken Braciole Messinese, a classic Italian-inspired dish that blends rustic charm with refined flavors. Tender chicken cutlets are rolled with a rich blend of breadcrumbs, Pecorino Romano, fresh parsley, garlic, and creamy mozzarella, then seared to golden perfection. Gently simmered in a fragrant tomato sauce infused with dry white wine and fresh basil, these savory rolls are baked until irresistibly juicy and flavorful. This hearty yet elegant entrée is perfect for cozy dinners or special occasions, serving beautifully with pasta or crusty bread to soak up the luscious sauce. Quick to assemble and bursting with Mediterranean flair, Chicken Braciole Messinese is a showstopping meal that brings the warm essence of Sicily straight to your table.
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Recipe Information
Ingredients
- 4 pieces Chicken cutlets, thinly sliced
- 1 cup Breadcrumbs
- 0.5 cup Grated Pecorino Romano cheese
- 2 tablespoons Fresh parsley, chopped
- 2 cloves Garlic, minced
- 3 tablespoons Olive oil, plus extra for drizzling
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 slices Mozzarella cheese, thinly sliced
- 8 pieces Toothpicks
- 28 ounces Canned crushed tomatoes
- 1 medium Onion, finely chopped
- 0.5 cup Dry white wine
- 6 leaves Basil leaves, fresh
Instructions
Preheat your oven to 375°F (190°C).
In a small mixing bowl, combine breadcrumbs, Pecorino Romano cheese, parsley, minced garlic, 2 tablespoons of olive oil, salt, and black pepper. Mix well to form a moist filling.
Lay the chicken cutlets flat on a clean surface. Spread about 2 tablespoons of the breadcrumb mixture onto each cutlet, spreading it evenly.
Place a thin slice of mozzarella cheese on top of the breadcrumb mixture on each cutlet. Carefully roll each cutlet tightly and secure with 2 toothpicks to hold the roll together.
In a large oven-safe skillet or sauté pan, heat the remaining 1 tablespoon of olive oil over medium heat. Sear the chicken rolls for 2-3 minutes per side, until golden brown. Remove the chicken rolls and set aside.
In the same skillet, add the chopped onion and sauté until softened, about 3 minutes.
Deglaze the pan with dry white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
Add the crushed tomatoes to the skillet and stir well. Season with a pinch of salt and pepper, and add the fresh basil leaves. Let the sauce come to a simmer.
Return the chicken rolls to the skillet, nestling them into the tomato sauce. Spoon some sauce over the top of each roll.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 20-25 minutes, until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
Carefully remove the skillet from the oven. Discard the toothpicks from the chicken rolls and serve hot, spooning extra sauce over the top. This dish pairs beautifully with pasta or a crusty loaf of bread.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1404 mg | 61% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 11.3 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 348 mg | 27% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 826 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.
