Braciolette Ripiene (Stuffed Chicken Breast)
Italian

Braciolette Ripiene (Stuffed Chicken Breast)

All this dish needs is a starchy side of polenta, potatoes, or rice. You'll love the rich but delicate sauce.

By Chef Laura Bonicelli

mushroomsred bell pepperred pepperspinach

Prep Time

25 min

Cook Time

45 min

Total Time

1 hr 10 min

Servings

4 servings

Ingredients

  • 1 1/2 tablespoonsextra-virgin olive oil
  • 1/2 cupminced yellow onion
  • 1 clovegarlic (minced)
  • 1/2 cupfinely chopped white mushrooms
  • 1/4 teaspoonred pepper flakes
  • 1/4 cupfinely grated and packed Asiago cheese
  • 1 8- ouncepackage chopped frozen spinach (thawed and squeezed dry in paper towels)
  • 1 red bell pepper
  • 1 teaspoonolive oil

Bracciolette

  • 4 8-ouncechicken breasts (organic)
  • 1 1/2 tablespoonsolive oil
  • 1 cupchicken stock
  • 1/2 cupdry white wine
  • 2 tablespoonsbutter
  • toasted pine nuts

Nutrition Facts

Per Serving (serves 4 servings)

Calories215
Total Fat15g
Cholesterol8mg
Sodium248mg
Total Carbohydrates10g
Dietary Fiber3g
Sugars4g
Protein7g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

  1. 1

    Heat a medium-sized skillet and saute onion, garlic, mushrooms, and pepper flakes in 1 1/2 tablespoons of olive oil for about until lightly browned. Remove to a bowl. Mix in Asiago and spinach. Season with salt and pepper. Set aside.

  2. 2

    Remove the stem and seeds from the pepper and cut it into long strips. Toss with the teaspoon of olive oil and salt and pepper and roast in a 400-degree oven until soft and starting to brown. Set aside.

  3. 3

  4. 4

    Lay one chicken breast on a piece of parchment paper on a work surface. Pound breast with a mallet until it's about 1/4 inch thick and even. Put 1/4 of the red pepper strips down the center of the filet and top with 1/4 of the spinach mixture. Roll meat around the filling and secure with toothpicks. Repeat with remaining breasts.

  5. 5

    In the same skillet over medium-high heat, heat 1 1/2 Tablespoons of olive oil. Add the braciolette and brown turning often (about ). Remove chicken and pour oil from the pan. Wipe the pan dry. Return the skillet to the stove and chicken to the pan. Add the chicken stock and wine and simmer, covered, until the chicken is cooked (about ). Remove chicken and cover to keep warm, allowing the juices to redistribute (). Boil the juices down to thicken slightly and create a sauce for the braciolette.

  6. 6

    Slice bracciolette diagonally in 3/4" slices. Drizzle with sauce and sprinkle with pine nuts.