Chicken Braciole Recipe
This Chicken Braciole Recipe is a simple Italian American dish of crispy, breaded cheese-stuffed chicken breasts cooked until golden brown.
Ingredients
- 3 8-10 ounce boneless skinless chicken breasts, sliced in half widthwise
- ½ cup all-purpose flour
- 3 large eggs
- 2 cups Italian breadcrumbs
- 2 cups shredded provolone cheese
- 4 slices prosciutto ham, julienne
- 2 cups baby spinach
- 2 cups pomodoro sauce
- avocado and/or olive oil for frying
- coarse salt and freshly cracked pepper to taste
Instructions
- Place each sliced chicken breast one at a time between two pieces of parchment paper, plastic wrap, or plastic bag and gently pound them using a meat mallet or tenderizer until they are roughly ¼” of an inch thick.
- Add the flour to a cake tin or a large shallow bowl and whisk together the flour with salt and pepper. Set it to the side.
- In a separate cake tin or large shallow bowl, whisk together the eggs, salt, and pepper. Briefly set it to the side.
- In a separate cake tin add in the Italian breadcrumbs. Set it to the side.
- Gently season the chicken breasts on both sides with salt and pepper.
- Next, dredge one chicken breast into the flour to coat it. Dust off any extra.
- Transfer it to the egg wash pan, dunk it, and flip it until coated on all sides.
- Next, add it to the bread crumbs and shake the pan to get the crumbs to move over the top of the chicken. Flip the chicken over and press it down to get the crumbs to stick completely to it. Place it on a sheet tray lined with parchment paper or a platter. Repeat the process until all the chicken is breaded.
- Evenly add some cheese, prosciutto ham, and spinach to the top of a breaded piece of chicken leaving about a ½” inch of the breaded chicken exposed around the outside.
- Roll up the chicken from back to front to create a chicken roll. Repeat with all the other pieces of chicken and stuffing ingredients.
- If the filling is falling out a bit, use the same technique in my chicken Kyiv recipe of placing the rolled chicken on a piece of plastic wrap, roll it up tight, and twist the ends to ensure it is a tight chicken roll. Freeze it for 15 to 20 minutes or until firmer. This will help it keep shape.
- Add enough oil to generously coat the bottom of a large nonstick frying pan.
- Fry the chicken braciole for 4 minutes per side or until golden brown. Transfer them to a baking dish and bake on a middle rack in the oven at 350° for 15 to 20 minutes or until the chicken is cooked through and the cheese is melted.
- Remove the chicken braciole from the oven, rest for 3 to 4 minutes, slice, and serve over pomodoro sauce.
Notes
Make-Ahead: The stuffed chicken can be assembled and kept in the fridge for up to 24 hours before frying. The fried and baked chicken should be served immediately to enjoy the melted cheese in the middle, or you can wait until the next day to deepen the flavors.
How to Store: Cover the cooled leftover chicken braciole and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw the leftovers in the fridge overnight before reheating.
How to Reheat: Place the chicken in a baking dish, cover it with foil, and reheat in the oven at 350°F for 15 to 20 minutes or until it’s warmed through.
To keep the chicken rolls tight, use the plastic wrap technique in my Chicken Kiev Recipe. Place the stuffed chicken rolls on a plastic wrap, roll it up tightly, and twist the ends.
Freeze the wrapped chicken for 15 to 20 minutes before frying to keep the rolls firm and compact.
If you're still worried about the rolls coming apart, secure them with toothpicks or kitchen twine. Remember to remove the toothpicks or twine before slicing and serving.
You can skip the breadcrumb coating and pan-fry the chicken until it’s golden brown.
Heat the oil to 350ºF before frying the chicken. Use a thermometer to check the temperature, or drop a few breadcrumbs into the hot oil to test it. They should sizzle right away.
Fry the chicken in batches to maintain the oil temperature. If the chicken starts to brown too quickly, reduce the heat to prevent the breadcrumb coating from burning.
Warm the pomodoro sauce in a saucepan over medium-low heat before serving it with the chicken.
Nutrition
Calories: 480kcalCarbohydrates: 41gProtein: 34gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 149mgSodium: 1376mgPotassium: 696mgFiber: 4gSugar: 6gVitamin A: 1892IUVitamin C: 10mgCalcium: 444mgIron: 4mg