**Braciola (Braciole di Pollo): A Culinary Delight of Chicken and Prosciutto**
Braciola, also known as braciole di pollo, is a delectable Italian dish that tantalizes taste buds with its combination of tender chicken, savory prosciutto, and a delectable filling of bread crumbs, herbs, and cheese. Originating from the vibrant region of Puglia, this dish has captured the hearts of food enthusiasts worldwide. Our comprehensive article takes you on a culinary journey, offering a collection of meticulously crafted braciola recipes that cater to diverse preferences and skill levels. Embark on this savory adventure and discover the secrets behind this classic Italian masterpiece. Delight in the authentic flavors of braciola alla barese, where succulent chicken breasts are lovingly wrapped in prosciutto and simmered in a rich tomato sauce. For a delightful twist, try the braciola messinese, a Sicilian variation that incorporates flavorful eggplant slices into the mix. Experience the rustic charm of braciola di pollo alla romana, where chicken thighs are braised with white wine, creating a tender and aromatic dish. Explore the innovative braciola di pollo al forno, a baked version that showcases the harmonious blend of chicken, prosciutto, and a crispy bread crumb crust. Each recipe is meticulously explained with step-by-step instructions, ensuring culinary success for home cooks of all levels. So, prepare to savor the exquisite flavors of braciola, a dish that embodies the essence of Italian culinary artistry.
QUICK CHICKEN BRACIOLE
In this healthy stuffed chicken recipe, pounded chicken breasts are stuffed with a flavorful chard, prosciutto and mozzarella filling and then simmered in store-bought marinara sauce. Serve over whole-wheat fettuccine tossed with parsley or on polenta.
Provided by EatingWell Test Kitchen
Categories Healthy Italian Chicken Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Add sauce to a large skillet, cover and place over medium heat to start warming.
- Cut a horizontal slit along the long, thin edge of each chicken breast, cutting nearly through to the opposite side. Open each so it forms two flaps, hinged at the center. Cover with a large piece of plastic wrap and pound with the smooth side of a meat mallet or a heavy saucepan to an even 1/4-inch thickness. Layer 2 slices of prosciutto, 1/2 cup chard and 1/4 cup mozzarella on each breast. Starting from a long side, roll closed. Tie the ends with kitchen string and tuck them in to keep the filling from falling out. Sprinkle each roll with pepper.
- Add the rolls to the warm sauce; cover and simmer, turning occasionally, until an instant-read thermometer inserted into the center of the rolls registers 165 degrees F, about 15 minutes. Transfer to a clean cutting board and let rest 5 minutes. Remove the string and slice the rolls crosswise. Serve with the sauce.
Nutrition Facts : Calories 236.1 calories, Carbohydrate 8.8 g, Cholesterol 82.8 mg, Fat 7.9 g, Fiber 1.2 g, Protein 31.5 g, SaturatedFat 2.9 g, Sodium 640.6 mg, Sugar 5.4 g
MY MAMA'S BRACIOLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Season meat with salt and pepper. Top each slice of meat with a slice of prosciutto. In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.
- Heat a large nonstick skillet over medium high heat. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes. Remove the meat from the pan. Add butter to the pan. Add mushrooms to the melted butter. Saute mushrooms 5 minutes. Add flour to the pan and cook 2 minutes. Whisk wine into the flour and mushrooms and scrape up pan drippings. Reduce wine 1 minute, then whisk in beef broth and tomato paste. Set meat back into sauce and reduce heat to medium low. Partially cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15 minutes. Transfer beef rolls to a platter, removing toothpicks. Pour pan gravy down over the beef rolls and serve.
ITALIAN CHICKEN BRACCIOLE
A rich bacon stuffing is tucked inside crisp chicken thighs. A simple tomato sauce is a special touch.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 11x7-inch baking dish with cooking spray. In 12-inch skillet, cook bacon over medium-high heat, stirring frequently, until crisp. Reduce heat to low; add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until soft. Remove from heat; stir in bread crumbs. Stir in cheese, rosemary and egg; mix well.
- Unfold chicken thighs so inside faces up. Spoon stuffing over thighs, about 2 tablespoons each. Fold over, and secure with toothpicks. In same skillet, heat olive oil and butter. Cook thighs in skillet 2 minutes per side, until brown. Place in baking dish. In medium bowl, mix diced tomatoes and tomato paste. Pour over chicken.
- Cover with foil. Bake 1 hour to 1 hour 15 minutes or until thermometer inserted in center of chicken stuffing reads 165°F. Serve over cooked spaghetti if desired.
Nutrition Facts : Calories 250, Carbohydrate 9 g, Cholesterol 90 mg, Fiber 1 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 4 g, TransFat 0 g
BRACIOLE
For an Italian favorite, make Giada De Laurentiis' elegant Braciole, rolled-up flank steak basted with tomato sauce, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
- Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
- Preheat the oven to 350 degrees F.
- Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
- Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
- In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
- Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
BRACIOLA - BRACIOLE WITH NOODLES
Braciola is the Italian term for a thin, rolled, stuffed piece of meat that is braised in stock or wine.
Provided by Alan in SW Florida
Categories One Dish Meal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 8 ingredients in a bowl; stir well, and set aside.
- Trim fat from steak. Using a sharp knife, cut horizontally through center of steak, cutting to, but not through, other side; open flat as you would a book. Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to and even thickness using a meat mallet or rolling pin. Spread breadcrumb mixture over steak, leaving a 1/2-inch margin around outside edges. Roll up steak, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with heavy kitchen string.
- Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add steak, browning well on all sides. Remove steak from pan; set aside; and keep warm.
- Add spaghetti sauce and wine to pan, scraping bottom of pan with a wooden spoon to loosen browned bits. Bring to a boil, and return steak to pan. Cover, reduce heat, and simmer 1 hour or until steak is tender. Remove string, and cut steak into 16 slices.
- Spoon 1 cup of pasta onto each of 8 individual plates; top with 2 steak slices and 1/3 cup sauce.
Nutrition Facts : Calories 476.2, Fat 13.4, SaturatedFat 4, Cholesterol 85.8, Sodium 494.2, Carbohydrate 52.8, Fiber 2.8, Sugar 5.7, Protein 29.8
BRACIOLA STEAKS STUFFED WITH CHEESE AND PROSCIUTTO
Provided by Molly O'Neill
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- If the braciola is more than about 1/4-inch thick, place the slices between sheets of wax paper and gently pound them. Pair off the braciola slices that are closest in size and shape. Sprinkle the meat lightly with salt and pepper and place a slice of cheese and a slice of prosciutto between each pair, folding them over if necessary so that they do not protrude beyond the edges of the braciola. Reserve a bit of the basil for garnish and place the remainder between the braciola slices.
- Place the beaten eggs in a wide, flat bowl and place the flour and bread crumbs on separate plates. Mix the bread crumbs with the thyme and cayenne. Dip the braciola in the flour, coating it on all sides and being careful that the pieces do not come apart. Shake off any excess flour and coat the braciola in egg and then in bread crumbs, making sure that the coating seals the edges of the meat.
- In a skillet large enough to hold the braciola in a single layer, heat the oil over medium-high heat. When hot, add the braciola. Cook, turning once, until nicely browned, about 3 minutes for each side. Drain the braciola briefly on paper towels, place on a serving dish, garnish with the reserved basil and serve.
Nutrition Facts : @context http, Calories 1148, UnsaturatedFat 59 grams, Carbohydrate 39 grams, Fat 85 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 21 grams, Sodium 925 milligrams, Sugar 2 grams, TransFat 2 grams
BRACIOLA - BRACIOLE DI POLLO (CHICKEN WITH PROSCIUTTO)
Make and share this Braciola - Braciole Di Pollo (Chicken With Prosciutto) recipe from Food.com.
Provided by Shawn C
Categories Chicken
Time P1DT12h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- preheat oven 450 degrees F.
- Lay chicken on flat surface season with salt and pepper.
- place slices of ham over breasts until all is used.
- in bowl- mix parsley, bread crumbs, cheeses, eggs, basil and rosemary.
- layer some filling on each chicken breast on the smaller end roll up the chicken tightly and secure with butchers twine or toothpicks.
- place in foil pouches and bake 15-20 minutes in shallow pan.
- make sauce while roasting chicken in large pot saute garlic in olive oil for about 2 minutes.
- add tomatoes, basil and salt let cook for about 45 minutes at a slow boil.
- when chicken comes out quickly brown them in a little olive oil, top with sauce and serve over pasta.
Nutrition Facts : Calories 164.1, Fat 4.6, SaturatedFat 2, Cholesterol 92.7, Sodium 466.3, Carbohydrate 11.2, Fiber 2.8, Sugar 5.7, Protein 19.9
Tips:
- Choose the right cut of chicken: Boneless, skinless chicken breasts or thighs are both good choices for this recipe.
- Pound the chicken breasts or thighs thin: This will help them cook evenly and tenderize the meat.
- Use high-quality prosciutto: The better the quality of prosciutto, the better the flavor of your braciola.
- Don't overstuff the chicken breasts or thighs: You want them to be able to seal properly without the filling spilling out.
- Brown the chicken breasts or thighs before baking: This will help to seal in the flavor and prevent them from drying out.
- Use a flavorful sauce: A simple tomato sauce or a creamy Alfredo sauce are both good options.
- Serve hot: Braciola is best served hot out of the oven.
Conclusion:
Braciola is a delicious and versatile dish that can be made with a variety of ingredients. It's a great way to use up leftover chicken or prosciutto, and it's also a great dish to make ahead of time. Whether you're serving it for a weeknight dinner or a special occasion, braciola is sure to please everyone at the table.
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