Braciole is a cherished classic of Italian cuisine, typically made from thin slices of beef or pork. This version, however, uses tender chicken cutlets to create a flavorful, elegant dinner that’s both comforting and impressive. Our delicious chicken braciole recipe transforms simple ingredients into a stunning, savory masterpiece.
This dish is perfect for a special family dinner or a cozy weekend meal. It’s a wonderful way to enjoy the classic flavors of Italy with a lighter protein. The tender chicken rolls, filled with a savory mixture of breadcrumbs, cheese, and herbs, simmer beautifully in a rich marinara sauce. It’s a complete meal that feels gourmet but is surprisingly easy to prepare at home.
Time Table
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 20 minutes | 45 minutes | 1 hour 5 minutes |
Serving Size
Serves 4
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts (about 6-8 ounces each)
- 1/4 cup olive oil
- Salt and black pepper to taste
For the Filling
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup milk or chicken broth
- 1/2 teaspoon red pepper flakes (optional, for a kick)
For the Sauce
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1/4 cup dry red wine (like Chianti or Merlot)
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar
- Salt and black pepper to taste
Instructions
This chicken braciole recipe requires a few key steps for maximum flavor. The process is straightforward, but taking your time will yield the best results.
Prepare the Chicken and Filling
- Pound the chicken breasts until they are about 1/4-inch thick. Place a piece of plastic wrap over each breast before pounding to prevent tearing. Season both sides with salt and pepper.
- Mix the breadcrumbs, Parmesan cheese, parsley, and minced garlic in a medium bowl. In a separate small bowl, whisk together the egg and milk. Add the liquid mixture to the dry ingredients and stir until a coarse paste forms.
- Spread the filling evenly over each flattened chicken breast, leaving a small border at the edges.
Roll the Braciole
- Roll each chicken breast tightly from one end to the other, creating a spiral. Secure the braciole rolls with a few wooden toothpicks to hold their shape during cooking.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Carefully place the chicken rolls in the hot oil.
- Sear the rolls on all sides until they are golden brown. This browning step is crucial for developing deep, rich flavor in the final dish.
Simmer and Serve
- Sauté the chopped onion in the same pan until it softens, scraping up any brown bits from the bottom.
- Pour in the red wine, stirring to deglaze the pan. Let the wine reduce slightly.
- Add the crushed tomatoes, dried oregano, and sugar to the skillet. Bring the marinara sauce to a gentle simmer.
- Carefully place the seared braciole rolls back into the sauce. Reduce the heat to low, cover the pan, and let the dish simmer for 30-40 minutes, or until the chicken is cooked through and tender.
- Remove the toothpicks before serving. Serve the braciole with a generous spoonful of the rich sauce. This dish pairs perfectly with pasta or a crusty bread for soaking up every last bit of flavor.
Tips & Tricks
- Use a Meat Mallet: A meat mallet is the best tool for pounding the chicken evenly. If you don’t have one, a rolling pin or the bottom of a heavy skillet will also work.
- Secure the Rolls: Don’t be afraid to use multiple toothpicks to ensure the rolls stay tightly closed during the searing and simmering process.
- Don’t Skip Browning: Browning the braciole rolls is key to building a robust flavor profile. This step creates a beautiful crust that seals in moisture and adds a depth of taste.
- Customize the Filling: Feel free to add your favorite ingredients to the filling, such as sautéed mushrooms, spinach, or mozzarella cheese for a gooey surprise.
Conclusion
This classic chicken braciole recipe is a true taste of home cooking. It’s a beautiful balance of flavors and textures that will quickly become a favorite in your dinner rotation. From the savory filling to the tender chicken and the rich sauce, every bite is a delight. We hope you give this elegant yet simple dish a try.
Did you love this recipe? We’d love to hear about your experience! Please leave a comment below and share your thoughts. Don’t forget to tag us on social media if you post pictures of your delicious creation.
Frequently Asked Questions (FAQ)
What is the origin of braciole?
Braciole is a traditional Italian dish, with its roots often traced back to southern Italy. The term “braciole” refers to a method of preparing meat, where thin slices are rolled with a filling and then slow-cooked, typically in a tomato-based sauce. It is a time-honored recipe passed down through generations.
Can I make braciole with another type of meat?
Yes, absolutely. While this recipe uses chicken, traditional Italian braciole is most often made with beef. You can also use thin slices of pork or veal. The cooking time will need to be adjusted slightly, as beef and pork often require longer simmering to become tender.
How do I store and reheat leftovers?
Leftover braciole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the rolls and sauce in a saucepan over low heat until warmed through. Alternatively, you can use the microwave. The flavors often deepen and improve overnight, making this a great dish to prepare in advance.
Ingredients
- 4 boneless, skinless chicken breasts (about 6-8 ounces each)
- 1/4 cup olive oil
- Salt and black pepper to taste
For the Filling
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup milk or chicken broth
- 1/2 teaspoon red pepper flakes (optional, for a kick)
For the Sauce
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1/4 cup dry red wine (like Chianti or Merlot)
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar
- Salt and black pepper to taste
Instructions
This chicken braciole recipe requires a few key steps for maximum flavor. The process is straightforward, but taking your time will yield the best results.
Prepare the Chicken and Filling
- Pound the chicken breasts until they are about 1/4-inch thick. Place a piece of plastic wrap over each breast before pounding to prevent tearing. Season both sides with salt and pepper.
- Mix the breadcrumbs, Parmesan cheese, parsley, and minced garlic in a medium bowl. In a separate small bowl, whisk together the egg and milk. Add the liquid mixture to the dry ingredients and stir until a coarse paste forms.
- Spread the filling evenly over each flattened chicken breast, leaving a small border at the edges.
Roll the Braciole
- Roll each chicken breast tightly from one end to the other, creating a spiral. Secure the braciole rolls with a few wooden toothpicks to hold their shape during cooking.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Carefully place the chicken rolls in the hot oil.
- Sear the rolls on all sides until they are golden brown. This browning step is crucial for developing deep, rich flavor in the final dish.
Simmer and Serve
- Sauté the chopped onion in the same pan until it softens, scraping up any brown bits from the bottom.
- Pour in the red wine, stirring to deglaze the pan. Let the wine reduce slightly.
- Add the crushed tomatoes, dried oregano, and sugar to the skillet. Bring the marinara sauce to a gentle simmer.
- Carefully place the seared braciole rolls back into the sauce. Reduce the heat to low, cover the pan, and let the dish simmer for 30-40 minutes, or until the chicken is cooked through and tender.
- Remove the toothpicks before serving. Serve the braciole with a generous spoonful of the rich sauce. This dish pairs perfectly with pasta or a crusty bread for soaking up every last bit of flavor.
Notes
- Use a Meat Mallet: A meat mallet is the best tool for pounding the chicken evenly. If you don't have one, a rolling pin or the bottom of a heavy skillet will also work.
- Secure the Rolls: Don’t be afraid to use multiple toothpicks to ensure the rolls stay tightly closed during the searing and simmering process.
- Don’t Skip Browning: Browning the braciole rolls is key to building a robust flavor profile. This step creates a beautiful crust that seals in moisture and adds a depth of taste.
- Customize the Filling: Feel free to add your favorite ingredients to the filling, such as sautéed mushrooms, spinach, or mozzarella cheese for a gooey surprise.