We both ordered his favorite and while he wiped the plate, I surreptitiously dissected the dish. The chicken is simplistic and very classic Italian. In fact, once we got home, I found a number of recipes but none mimicked the restaurant’s ingredients exactly like I wanted. Like the persistent blogger I am, I used their online menu to recreate the dish for both of us.
Another positive – I stored two of these premade chicken breasts in the freezer for an easy dinner a few weeks later. They were just as good and reminded me of the type you would get from Omaha Steaks, etc. You can make these a few weeks in advance for a fancy dinner party, top with breadcrumbs and bake right before the dinner guests arrive. I promise this will be a hit. We don’t serve it with a sauce but a simple garlic-oil sauce would be a great compliment!
Chicken Braccioletinne (adapted from Varano’s Restaurant – unbeknownst to them!)
Serves: 4
2 cups spinach
2 chicken breasts
6 ounces prosciutto, sliced
6 ounces fresh mozzarella, sliced
1 tablespoon salt
2 tablespoons black pepper
1 tablespoon garlic powder
1 tablespoon olive oil
1/3 cup italian breadcrumbs
Preheat the oven to 350 degrees F. In a steamer basket over 3 inches of water, steam the spinach (3-5 minutes). Let cool to the touch. Meanwhile, slice chicken breasts in half to make a total of four thin cutlets. Pound then out to reduce thinness to about 1/2 inch thick. Top each evenly with prosciutto slices and mozzarella slices. On top of the mozzarella slices, season the dish with salt, pepper, and garlic powder. Evenly distribute steamed spinach on top. Carefully roll up the chicken and place 2 toothpicks through the edge to seal. Place all chicken breasts in a casserole dish. Brush olive oil over the tops and then sprinkle with breadcrumbs. Bake 35-40 minutes, until chicken is cooked through. Serve immediately.
Until the next time my oven is on…
