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About the Dish

  • Boneless and Skinless Chicken

    Boneless and Skinless Chicken

  • PeachDish Salt

    PeachDish Salt

  • Parmesan Cheese

    Parmesan Cheese

  • Basil

    Basil

  • Cherry Tomatoes

    Cherry Tomatoes

  • White Wine

    White Wine

  • Butter

    Butter

  • Capellini Pasta

    Capellini Pasta

METHOD

1
Place a chicken breast halve in an unsealed resealable bag. Working on a sturdy countertop or cutting board, pound the chicken with a meat mallet or the bottom of a skillet until it is an even 1/4 inch thick. Repeat with remaining chicken.
2
Place the chicken pieces side by side on a work surface. Sprinkle one side with a total 1/2 teaspoon PeachDish salt, and flip them over. Sprinkle the other side with all but 2 teaspoons of the Parmesan, one-third of the chopped basil, and half of the chopped garlic.
3
Roll chicken breasts from the long edges into braciole, tucking any loose pieces from the edges into the roll. Secure the ends of each roll-up with a toothpick.
4
Coat bottom of an oven-safe baking dish with about 1 teaspoon olive oil and place the braciole in the pan, spacing them apart, then drizzle tops with about 1 teaspoon olive oil and the reserved 2 teaspoons Parmesan. Bake 13-15 minutes. When the chicken is fully cooked (juices should run clear, meat will be firm and opaque throughout) remove chicken from oven and remove toothpicks. Let rest for a few minutes before serving.
5
While the chicken is cooking, fill a saucepot with about 6 cups water and 1 tablespoon kosher salt and place over high heat. When the water comes to a boil, drop in the pasta, and cook 6 minutes. Reserve 1/4 cup pasta water, then drain the cooked pasta.
6
While you wait for the water to boil, make the tomato sauce: Heat a large saute pan over medium heat. Add remaining 4 teaspoons olive oil, stir in garlic, and cook 30 seconds. Add tomato halves and cook, stirring, 2-3 minutes. Reduce heat to low, season with remaining 1/2 teaspoon PeachDish salt, and add cooking wine. Cook 5 more minutes, stirring occasionally
7
Remove from heat, and stir in one-third of the chopped basil, the cooked pasta, reserved pasta water, and butter. Taste and adjust seasoning as desired.
8
Divide pasta and sauce between 2 plates, place chicken, and garnish with remaining basil. Enjoy!