If you're looking for a dish that captures the heart and soul of Sicilian cuisine, this Sicilian Herb-Stuffed Chicken Braciole is just the ticket. Packed with fresh herbs and nestled in a rich marinara sauce, it’s an impressive main course that’s surprisingly easy to prepare.
Boneless chicken breasts are ideal here because they’re lean and cook quickly. By pounding them thin, they become the perfect vehicle for our flavorful stuffing. Fresh breadcrumbs add a bit of texture and act as a binder for the stuffing. Parmesan cheese brings a savory, nutty taste that complements the herbs. Fresh basil and parsley are the stars of the stuffing, offering a burst of freshness and aroma that’s quintessentially Italian. Garlic provides a subtle kick, enhancing the overall flavor profile. Salt and black pepper are basic seasonings that elevate the other ingredients. Marinara sauce envelops the rolled chicken in a tangy, savory blanket, while olive oil is used for browning, adding a lovely golden color and depth of flavor.
This dish pairs beautifully with a light, crisp green salad dressed with lemon vinaigrette. For something heartier, serve alongside a creamy risotto or garlic mashed potatoes. A glass of chilled white wine, like a Pinot Grigio, complements the dish nicely, enhancing the herbs and the sauce.
Start by preheating your oven to 350°F. This ensures it's ready when you need to finish the dish. Next, take your boneless chicken breasts and place them between two sheets of plastic wrap or in a large resealable bag. Using a meat mallet or rolling pin, gently pound them to an even thickness of about 1/4 inch. This step is crucial for even cooking and makes the chicken easier to roll.
In a mixing bowl, combine the fresh breadcrumbs, grated Parmesan, chopped basil, parsley, minced garlic, salt, and black pepper. Spread this fragrant mixture evenly over each flattened chicken breast. Now, carefully roll up each chicken breast, ensuring the filling stays inside. Secure them with kitchen string to hold the shape.
Heat the olive oil in a skillet over medium heat. Place the chicken rolls in the pan and brown them on all sides. This should take about 5-7 minutes. The goal is to get a nice golden crust without fully cooking the chicken.
Once browned, transfer the chicken rolls to a baking dish. Pour the marinara sauce over them, making sure each roll is well-coated. Place the dish in your preheated oven and bake for 25-30 minutes. You’ll know they’re done when the chicken is cooked through and the internal temperature reaches 165°F. Once done, remove the kitchen string and slice each roll into rounds. Serve with the sauce spooned over the top.
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