Chicken Cutlets Brasciole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 276.8
  • Total Fat: 13.4 g
  • Cholesterol: 60.1 mg
  • Sodium: 321.1 mg
  • Total Carbs: 14.2 g
  • Dietary Fiber: 1.0 g
  • Protein: 21.7 g

View full nutritional breakdown of Chicken Cutlets Brasciole calories by ingredient
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A take on an Italian favorite that is traditional made with steak. A take on an Italian favorite that is traditional made with steak.
Number of Servings: 8


    1/2 cup of hot water
    1/4 cup of golden raisins
    1 cup of flat leaf parsley
    1 Tbs of lemon zest
    2 cloves of garlic, finely chopped
    3 slices of white sandwich bread, torn
    1/2 cup of grated parmesan cheese
    4 boneless, skinless chicken breasts
    salt and freshly ground pepper
    2 Tbs extra-virgin olive oil
    2 Tbs butter
    1 cup of white wine
    2 cups of tomato sauce
    2 Tbs of chopped tarragon


Pour very hot tap water into a small bowl. Add raisins and plump 5 minutes.

Lightly toast pine nuts in a small skillet over medium low heat.

Drain raisins and pat dry. Place raisins, nuts, parsley, lemon zest, garlic, torn bread and cheese into processor or blender and pulse into a stuffing.

Butterfly the chicken open by cutting into and across the breast but not all the way through. Pound out the cutlets and season the chicken with salt and pepper. Fill the breasts with stuffing, roll and secure with toothpicks.

Heat olive oil and butter in a large skillet over medium heat. Brown the brasciole all over 7 to 8 minutes, remove and set aside. Deglaze pan with wine, scraping up the drippings. Stir in tomatoes and tarragon, add chicken back, cover and simmer 15 minutes. Slice and serve.

This will allow for 8 servings after sliced.

Number of Servings: 8

Recipe submitted by SparkPeople user CHEFSOPHIE.

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