Quick Chicken Braciole

1 Review
From: EatingWell Magazine May/June 2014

In this healthy stuffed chicken recipe, pounded chicken breasts are stuffed with a flavorful chard, prosciutto and mozzarella filling and then simmered in store-bought marinara sauce. Serve over whole-wheat fettuccine tossed with parsley or on polenta.

Ingredients 4 servings

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  • 2 cups prepared low-sodium marinara sauce
  • 2 8-ounce boneless skinless chicken breasts, trimmed
  • 4 thin slices prosciutto
  • 1 cup finely chopped chard leaves (without stems)
  • 1/2 cup shredded part-skim mozzarella
  • 1/4 teaspoon freshly ground pepper

Preparation

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  • Ready In

  1. Add sauce to a large skillet, cover and place over medium heat to start warming.
  2. Cut a horizontal slit along the long, thin edge of each chicken breast, cutting nearly through to the opposite side. Open each so it forms two flaps, hinged at the center. Cover with a large piece of plastic wrap and pound with the smooth side of a meat mallet or a heavy saucepan to an even 1/4-inch thickness. Layer 2 slices of prosciutto, 1/2 cup chard and 1/4 cup mozzarella on each breast. Starting from a long side, roll closed. Tie the ends with kitchen string and tuck them in to keep the filling from falling out. Sprinkle each roll with pepper.
  3. Add the rolls to the warm sauce; cover and simmer, turning occasionally, until an instant-read thermometer inserted into the center of the rolls registers 165 °F, about 15 minutes. Transfer to a clean cutting board and let rest 5 minutes. Remove the string and slice the rolls crosswise. Serve with the sauce.
  • Equipment: Kitchen string

Nutrition information

  • Serving size: 1/2 roll & 1/2 cup sauce
  • Per serving: 236 calories; 8 g fat(3 g sat); 1 g fiber; 9 g carbohydrates; 32 g protein; 8 mcg folate; 83 mg cholesterol; 5 g sugars; 0 g added sugars; 837 IU vitamin A; 6 mg vitamin C; 138 mg calcium; 3 mg iron; 641 mg sodium; 254 mg potassium
  • Nutrition Bonus: Vitamin A (16% daily value), Iron (15% dv)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 1/2 vegetable, 4 lean meat, 1/2 medium fat meat

Reviews 1

June 17, 2014
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By: liz.armenta
Fairly easy and tasty I used spinach instead of chard, and seared the rolls on all sides before adding the marinara sauce. I also used toothpicks to hold the rolls together rather than string. Very tasty, will definitely make again! Pros: Simple ingredients, very fast Cons: Rolling can be tricky