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About the Dish

  • Boneless and Skinless Chicken

    Boneless and Skinless Chicken

  • PeachDish Salt

    PeachDish Salt

  • Parmesan Cheese

    Parmesan Cheese

  • Basil


  • Cherry Tomatoes

    Cherry Tomatoes

  • White Wine

    White Wine

  • Butter


  • Capellini Pasta

    Capellini Pasta


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.
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.
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.
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.
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.
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
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.
Divide pasta and sauce between 2 plates, place chicken, and garnish with remaining basil. Enjoy!