Italian chicken braciola


I usually post vegetarian recipes full of flavor, perfect for lunches. Today I wanted to make an exception because I found this recipe in one of my old cooking books of old kitchen, and I remembered how delicious it is: an italian chicken Braciola.
I come from an Italian family with mixtures of America, that is why my recipes are full of tradition with a touch of tropical flavor, color and lots of flavor. I hope you enjoy it as much as I:


  • 4 chicken breasts paillard type.
  • 1 cup grated Parmesan cheese
  • 1 cup chopped parsley
  • 300 grams of thinly sliced ​​serrano ham
  • 2 cups white wine
  • 1 large can peeled tomatoes
  • 1 onion, diced
  • 3 cloves of crushed garlic
  • 1/2 grated carrots
  • Olive oil
  • basil
  • Salt and pepper


We extend the chicken and season on both sides, we put the serrano ham, Parmesan cheese and parsley …

Roll up and tie with kitchen twine or hold with toothpicks.

In a saucepan put enough oil and cook the onion and garlic

Add a glass of wine, let reduce and then we gilding the braciolas …

Strain and cut the tomatoes, keep the juice, put them together with the remaining ingredients in saucepan stir constantly

We incorporate the basil salt and pepper we covered it for 30 minutes over low heat.

Check the salt and add the tomato juice and simmer for 20 more minutes … turn off,  cut it, and serve the chicken with potatoes!


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