|2 servings||calories per servings 846||protein serving 59 g||carbs per serving 63 g||total fat per serving 31 g|
If you've never made braciola (pronounced braahhjole) at home, it's a great way to bring elegance to any chicken over pasta dish. Chicken breasts are pounded flat with a skillet and filled with garlic, herbs and Parmesan and rolled and then baked in the oven. Our braciola is served over capellini* in a homemade tomato-basil sauce made with fresh cherry tomatoes and basil. Your usual "bowl of pasta" will pale in comparison after you've tried this one.
*once upon a time in the 90's, capellini was referred to as angel hair pasta.
|Nutrition Facts||/ Per Serving|
|Total Fat||31 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||14 g|
|Total Carbohydrates||63 g|
|Dietary Fiber||4 g|
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!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...