Quick Chicken Braciole for Two

Quick Chicken Braciole for Two

0 Reviews
From the EatingWell Kitchen

In this healthy stuffed chicken recipe, pounded chicken breast is 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 2 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 cup prepared low-sodium marinara sauce
  • 1 8-ounce boneless skinless chicken breast, trimmed
  • 2 thin slices prosciutto
  • ½ cup finely chopped chard leaves (no stems)
  • ¼ cup shredded part-skim mozzarella cheese
  • ⅛ teaspoon freshly ground pepper

Preparation

  • Active

  • Ready In

  1. Add sauce to a medium skillet, cover and place over medium heat to start warming.
  2. Cut a horizontal slit along the long, thin edge of the chicken breast, cutting nearly through to the opposite side. Open 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 ¼-inch thickness. Layer prosciutto, chard and mozzarella on the chicken. 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 the roll with pepper.
  3. Add the roll to the warm sauce; cover and simmer, turning occasionally, until an instant-read thermometer inserted into the center registers 165°F, about 15 minutes. Transfer to a clean cutting board and let rest 5 minutes. Remove the string and slice the roll crosswise. Serve with the sauce.
  • Equipment: Kitchen string

Nutrition information

  • Serving size: ½ roll & ½ 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
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 4 lean meat, ½ medium-fat meat

Reviews 0