braciole di pollo

Recently I entered Perdue’s Verifiably Good Video Contest where I submitted my Braciole di Pollo with Parmesan Herb Polenta and a Roasted Tomato Puree. In preparing this dish I drew inspiration from my childhood, as my mother would make a more traditional braciole using beef and a filling of cheese and bread crumbs.

Braciole di Pollo from PJ Mullen on Vimeo.

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Braciole di Pollo

6 boneless, skinless chicken breasts, halved horizontally
1 cup bread crumbs
1 cup parmesan reggiano, grated
1/2 cup fontina cheese, grated
1 cup arugala, finely chopped
1/4 cup golden raisins, macerated in white wine (optional) and chopped
zest and juice of a lemon
2 garlic cloves, minced
3 eggs, beaten
1/4 pound proscuitto, sliced paper thin
butchers twine
Olive oil, salt and pepper to taste

Parmesan Herb Polenta

1 cup polenta
4 cups milk (or water, or chicken stock)
2 tablespoons unsalted butter
1 cup parmesan reggiano cheese, grated
1/2 cup fontina cheese, grated
2 tablespoons basil, finely chopped
2 tablespoons flat leaf parsley, finely chopped

Roasted Tomato Puree

6-8 tomatoes, cored (about 1 1/2 to 2 pounds) and roasted
1 head garlic, halved and roasted
2 tablespoons plus 1/3 cup olive oil
1/4 cup blanched and dry roasted almonds
1/4 cup blanched and dry roasted hazelnuts
3 tablespoons red wine vinegar
salt and pepper, to taste
2 tablespoons dry red wine, if necessary
1 slice day old bread, if necessary

assemblage

Braciole di Pollo

• Cut the chicken breasts in half horizontally, then use a meat tenderizer to flatten into thin cutlets
• Combine the bread crumbs, cheeses, arugala, lemon zest and juice, golden raisins, garlic and eggs in a medium mixing bowl
• Spread a tablespoon or so of the bread crumb and cheese mixture over the chicken cutlet, lay a slice of proscuitto on top, then roll up
• Tie the chicken up with some butchers twine, then place it in a roasting pan or Pyrex dish
• Drizzle olive oil over the chicken, then season liberally with salt and pepper
• Roast in a 350 degree oven for 30 to 35 minutes, depending on your oven.

Parmesan Herb Polenta

• In a medium saucepan add the milk and polenta and bring to slow boil while stirring frequently, about 15 minutes
• Stir in the cheeses, butter, herbs, salt and pepper
• Taste and adjust seasoning, if necessary
• If the polenta is too thick, add milk a little at a time until you achieve the consistency you desire

Roasted Tomato Puree

• Preheat oven to 300 degrees
• Drizzle a tablespoon of olive oil over the cored tomatoes and halved garlic head in a non reactive pan and roast for 45 to 60 minutes, then remove and allow to cool
• Heat a tablespoon of olive oil in a pan over medium heat and toast the hazelnuts and almonds until golden brown (5 to 6 minutes) while shaking the pan frequently to avoid burning, then set aside to cool
• Add the cooled tomatoes, garlic, hazelnuts and almonds in a food processor and pulse until combined
• Slowly drizzle 1/3 of a cup olive oil in a steady stream, then add the vinegar, salt and pepper
• Continue to process until it comes together, but still retaining a coarse texture
• Taste and adjust seasoning, if necessary
• If the sauce appears to be too thick add some of the red wine a little at a time, if too thin then add a little of the bread until it reaches the consistency you desire

presentation

I’ve plated this up two ways before, individually and family style. For both I lay down a foundation of polenta in the middle of a plate or serving platter, then ladle on the roasted tomato puree. For the individual plating place a whole braciole right on top, while for the family style I slice up the braciole and rest them on top. A nice finishing touch is some chiffenaded basil and some freshly grated hazelnut.