Recipe

Chicken Braciole Cacciatore Recipe

	Deliathecrone / All my dishes 1 year, 8 months ago This is my invention for really hungry dinner guests, served with spaghetti, salad and focaccia. Fruit for dessert, if you have room! Prep:45m Cook:90m Servings:8	Deliathecro
	hearty robust heavy meatlover

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Ingredients

For Stuffing:

1 egg

½ cup chopped celery

3 cloves garlic minced

1/4 cup chopped onion

4 slices stale bread, 1" thick, grated

1 link Italian sausage, skinned, cooked

1 tbsp parsley, chopped

1/3 cup Romano cheese, grated

1 tbsp olive oil

salt to taste

pepper to taste

For Braciole:

2 whole chicken breasts, pounded Very thin and cut in half to make 8 thin pieces of chicken

8 pieces cube steak, about the same sizes as the chicken pieces

1/4 cup olive oil

1/4 cup flour

1 large onion, diced

3 cloves garlic, minced

1 small green bell pepper, seeded and chopped

1 1/2 cups sliced mushrooms, cleaned

2 cups fresh tomatoes, peeled, seeded and chopped, OR 2 cups drained, chopped, canned tomatoes

1 cup dry white or red wine (I use red)

1 bay leaf

1/2 teaspoon thyme

1/4 teaspoon basil

1/8 teaspoon marjoram

1 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon paprika

3 tablespoons minced parsley for garnish (optional)

Directions

Make the stuffing:

Heat the oil and saute the celery, garlic and onion.

Add salt and pepper to taste, and add the parsley.

In a bowl, combine the egg, cheese and bread and mix thoroughly. Add the egg mixture to the pan along with the cooked sausage meat and stir until well blended and moistened. You may add a tablespoon or so of wine to keep it moist, if needed.

Set aside to cool slightly.

Make the Meat rolls:

Lay on a board the cube steaks. Salt and pepper them on both sides.

Atop the beef, lay the pounded chicken breast pieces, one piece of chicken on each piece of beef. Season the chicken on the top side only.

Spread stuffing on the pieces of chicken, but don't go all the way to the edges.

Roll the meats and stuffing like a jellyroll, using toothpicks or string to hold them closed if you need to. I prefer string, as it's easier to remove before serving.

(By the way, you can reverse the meats if you'd rather, putting the chicken first, then laying the beef on top and then the stuffing.)

Cook the dish:

Dust the meat rolls with the flour and brown in the olive oil in a large skillet or heavy cooking pot.

Remove meat from the pan and stir in the chopped onion into the oil. When the onion turns clear, add the garlic.

When the onions are lightly golden, add the mushrooms, then half of the wine.

Stir until all the pan juices and bits are incorporated into the liquid.

Stir in the rest of the wine, the peppers, tomatoes, herbs, paprika, and salt.

Put the meat rolls back into the pan, basting each one with the tomato mixture as you put them in. Cover and simmer this for about an hour. If it's really soupy when time's up, remove the cover and let it simmer for another 5 to 15 minutes, until the tomato is actually a sauce.

(You could also place the pot, covered, into a 375-degree oven for an hour, then uncover it for 15 minutes.)

Serve with pasta, for a traditional dish.

Be sure to offer plenty of grated Parmesan or Romano cheese.

Nutritive Values:

Per serving - 503.2 calories; 31.2 grams fat (56.6% calories from fat); 38 grams protein; 16 grams carbohydrates; 135 milligrams cholesterol; 622 milligrams sodium.

Exchanges: 1/2 grain (starchy); 5 lean meat; 1 vegetable; 3 1/2 fat.

In other words - this isn't healthy eating!

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