Quick Chicken Braciole for Two

May/June 2014

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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.

Quick Chicken Braciole for Two

Makes: 2 servings

Serving Size: 1/2 roll & 1/2 cup sauce

Active Time:

Total Time:


  • 1 cup prepared low-sodium marinara sauce
  • 1 8-ounce boneless skinless chicken breast, trimmed
  • 2 thin slices prosciutto
  • 1/2 cup finely chopped chard leaves (no stems)
  • 1/4 cup shredded part-skim mozzarella cheese
  • 1/8 teaspoon freshly ground pepper


  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 1/4-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.


Per serving: 236 calories; 8 g fat (3 g sat, 2 g mono); 81 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 5 g total sugars; 32 g protein; 1 g fiber; 636 mg sodium; 249 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

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Recipe Categories

One dish meals
Type of Dish
Main dish, poultry
Ease of Preparation
Total Time
45 minutes or less
Main Ingredient
Preparation/ Technique

May/June 2014
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