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Italian Chicken Bracciole

Italian Chicken Bracciole
  • Prep 25 min
  • Total 1 hr 40 min
  • Servings 6
A rich bacon stuffing is tucked inside crisp chicken thighs. A simple tomato sauce is a special touch.
Updated July 2, 2010
Make With
Make With
Progresso Breadcrumbs

Ingredients

  • 4 slices bacon, chopped
  • 1/2 cup chopped onion (1 medium)
  • 1 clove garlic, chopped
  • 1/4 cup Progresso™ Italian-style bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh rosemary leaves
  • 1 egg
  • 6 boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 tablespoon butter or margarine
  • 1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
  • 3 tablespoons tomato paste

Steps

  • 1
    Heat oven to 350°F. Spray 11x7-inch baking dish with cooking spray. In 12-inch skillet, cook bacon over medium-high heat, stirring frequently, until crisp. Reduce heat to low; add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until soft. Remove from heat; stir in bread crumbs. Stir in cheese, rosemary and egg; mix well.
  • 2
    Unfold chicken thighs so inside faces up. Spoon stuffing over thighs, about 2 tablespoons each. Fold over, and secure with toothpicks. In same skillet, heat olive oil and butter. Cook thighs in skillet 2 minutes per side, until brown. Place in baking dish. In medium bowl, mix diced tomatoes and tomato paste. Pour over chicken.
  • 3
    Cover with foil. Bake 1 hour to 1 hour 15 minutes or until thermometer inserted in center of chicken stuffing reads 165°F. Serve over cooked spaghetti if desired.

  • To complete the meal, serve with hot cooked pasta and a green salad.
  • Italian cooks use small amounts of tomato paste to boost tomato flavor and thicken tomato mixtures; they would rarely use an entire 6-oz can. Purchase tomato paste in a tube that can be refrigerated, or spoon out dollops of leftover tomato paste from a can, and freeze them. Then place in a freezer bag to use in future recipes.

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
90mg
31%
Sodium
500mg
21%
Potassium
430mg
12%
Total Carbohydrate
9g
3%
Dietary Fiber
1g
6%
Sugars
4g
Protein
21g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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