Chef Time!

Chef Time!

Sunday, May 20, 2012

Italian For Dinner. Now That’s Amore!

Braciole (brah-J'YOH-lee) are thin slices of meat, typically beef, pork, or chicken, that are
rolled around a stuffing and fried.  Braciole are often cooked with meatballs and Italian
sausage in a Neapolitan Ragu or 'red gravy', but they can be served without tomato sauce.
There are many variations on the braciole recipe.  In this recipe for Chicken Braciole, the
chicken is not cooked in the sauce; the tomato sauce simply accompanies it.  This is
such an easy recipe but it looks elegant enough to serve to guests.   I have included a
recipe for Farfalle with Cream Sauce which is a nice side dish to the chicken.  It could
also be served with a simple green salad or with potatoes or polenta.

Chicken Braciole
4 boneless, skinless chicken breasts
½ c. golden raisins
¼ c. pine nuts, toasted
2 tbsp. chopped fresh parsley
2 garlic cloves
3 slices Italian bread
1/3 c. grated Parmesan cheese
Salt and pepper
2 tbsp. olive oil
2 tbsp. butter
1 c. dry white wine
2 c. Traditional Tomato Sauce
3-4 basil leaves
1 tbsp. butter
Butterfly the chicken breasts by cutting into the thickest side of the breast.
Cut across but not all the way through; open the breast like a book.
Pound each breast to an even thickness, about ¼ inch thick.
Season each breast with salt and pepper.
Place the raisins, pine nuts, parsley, garlic, bread, and Parmesan in a food processor.
Process until finely ground and combined.
Divide the mixture into 4 equal portions.
Spread one of the portions on each chicken breast.
Roll the breasts up and secure with toothpicks.
Heat the oil and butter in a large skillet over medium-high heat.
Brown the chicken all over, about 7 minutes.
Transfer the breasts to a plate.
Add the wine to the skillet and deglaze the pan.
Stir in the tomato sauce and basil leaves.
Return the chicken to the sauce.
Cover and simmer for 15 minutes, occasionally turning the chicken rolls.
Transfer the chicken to a cutting board, and cut into 1-inch slices.
Stir 1 tablespoon butter into the sauce in the skillet.
Pour the sauce onto a serving platter; arrange the chicken slices on top.

Farfalle in Cream Sauce


8 oz. farfalle
2 tbsp. butter
1 c. sliced mushrooms
1 c. heavy cream
½ c. peas
Salt and pepper
½ c. grated Parmesan cheese

Cook the farfalle until al dente.
Heat butter in a large skillet over medium-high heat.
Add the mushrooms.
Saute the mushrooms until browned, about 5 minutes.
Add the cream and bring to a simmer.
Stir in the peas, salt and pepper.
Drain the pasta and add to the sauce in the skillet.
Stir in the Parmesan cheese.
Serve with additional grated Parmesan.

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