The other day I was watching someone make pork braciole on a food show . It had me thinking that the same could be done with a chicken breast. Well, we loved this dish. I made enough for us to have for dinner with a little bit left over for a yummy snack and enough to freeze one braciole and sauce.
The pounded out chicken breast cooked and fell apart the same way a traditional beef flank steak braciole would have become tender with those slate like layers of beef. This was shocking to me for a chicken dish. I had never had this happen. I have pounded out chicken before and never had it cook and eat this way.
Ingredients:
2 Large Filleted Chicken Breast -Pounded out
6 Slices of Swiss Cheese-Traditionally Provolone but I had Swiss
1 15 oz. Can of Crushed Tomatoes
3 Cloves Garlic
Filling:
1/2 Cup Chopped Fresh Parsley
2 Tbl Chopped Onion
2 Cloves Garlic Grated
1/4 Cup Grated Parmesan Cheese
1/4 Cup Chopped Pignoli Nuts- Lightly Toasted 1st
1 Tbl Olive Oil
salt and pepper to taste
Mix and set aside
The hardest part is evenly pounding out the filleted breast. I found it easy pound it out by reusing it's thick , Food Saver storage bag.
Next , I seasoned the breast with salt and pepper and laid down some cheese. Add the flavorful filling mix and tie with string.
Now, let me get some flavor going by browning all sides in some olive oil in my cast iron skillet.
These will go into the slow cooker on high for 4-5 hrs, but first you need to add some olive oil to the slow cooker dice up 2-3 cloves of garlic and throw in a can of crushed tomatoes. Then you can add your braciole.
I served this with cabbage noodles and we did not miss the pasta.
Slice the cabbage noodle as thin or thick as you like but I did approximately a 1/2" cut. Throw them into a large fry pan , add some water (maybe 3/4 cup), cover with a lid to get the water boiling and then let that cabbage cook. Remove the lid after it gets to boiling and toss it around to get everyone cooking . Meanwhile the liquid should be evaporating. As you near to the end of the liquid in the pan the cabbage should be cooked. Lower the heat to low. Now take a ladle or two of the sauce from the slower cooker and toss it into your cabbage noodles. Add a pat of butter for some added flavor along with a pinch of salt and pepper and toss to get all the sauce on the noodles. Let it go to absorb some excess moisture. Remove from heat.
Serve the slices of braciole on a bed of cabbage noodles and a sprinkle of parmesan cheese. Enjoy.
Enjoy this guilt free meal. It is truly satisfying and one that we plan to make again and again. Next time I'm using pork.
Michele
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