Description
Chicken Braciole with Parmesan & Pancetta is a mouth-watering Italian classic, perfect for weeknight dinners or special gatherings.
Ingredients
Scale
- 1/2 cup butter
- 1 heaping Tbsp. chopped garlic
- 1/2 cup grated Parmesan
- 2 Tbsp. chopped fresh parsley
- 1/4 tsp. freshly ground black pepper
- 12 slices thinly sliced pancetta
- 2 quarts of your favorite tomato sauce (homemade or jarred)
- Optional substitutions: Substitute pancetta with prosciutto or turkey bacon for a lighter option, and feel free to use dairy-free Parmesan for a lactose-free alternative.
Instructions
- Start by preheating your oven to 400°F. Meanwhile, melt the butter in a medium skillet over medium heat. Once the butter has melted, add in the chopped garlic along with the grated Parmesan, chopped parsley, and black pepper. Stir the mixture until well combined and let it cool slightly.
- Take each chicken breast and slice it in half horizontally to yield six pieces. Use a meat pounder to gently pound each piece until they are thin and evenly flat.
- On each flattened piece of chicken, lay two slices of pancetta. Spread the butter and Parmesan mixture evenly over each piece of chicken.
- Starting from one end, carefully roll each chicken piece tightly around the pancetta. Secure the ends of each roll with toothpicks.
- Once you’ve arranged all your rolls in the baking dish, bake for about 30 minutes, or until cooked through and golden brown.
- Remove from the oven, take out the toothpicks, and transfer the chicken rolls into a pot of your favorite tomato sauce, allowing them to simmer for about an hour.
Notes
This dish is versatile; you can prepare the chicken braciole in advance, and use your preferred tomato sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 650 mg
- Protein: 25 g