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.

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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.