David's Recipe for Braciole
Not at all traditional. Based on chicken breasts instead of steak.
Main course, Italian
- About 8 large chicken breasts, skinned and boned
- 1 cup diced bread, fresh or old
- 1 egg
- 2 or more large cloves garlic, minced
- 1/2 tsp fresh thyme
- 1/4 cup olive oil
- Pinch of fresh ground black pepper
- 1/2 kg ground chicken or turkey
- Several quarts any basic tomato sauce for pasta, hot
- Preheat oven to high.
- Remove any annoying tendons from the chicken breasts and pound them thin.
- Mix together the bread, egg, garlic, thyme, oil, pepper, and ground meat, reserving a little of the oil to grease the pan.
- Arrange one of the chicken breasts so that the wider of the two short sides in near the edge of your work surface. In other words, the grain of the meat will be crosswise, so that the chicken breasts will be easy to roll.
- Place a soupspoon or so of the bread mixture about an inch from the edge of the chichen breasts. Roll that edge slightly, and then roll the rest of the chicken breast over it. Fasten the roll with one or more toothpicks.
- Do the same with all of the chicken breasts.
- Place the rolls parallel in a single layer in a cookie sheet with high rims, or some similar baking pan.
- Put in the oven, lower the heat to medium, and roast for 15 minutes.
- Pour some of the sauce over the rolls until the sauce drips down around them and they are partly submerged in the sauce.
- Continue roasting for another 1/2 hour, basting occasionally with more of the sauce.
- Serve with pasta and the remaining sauce.