Shortly after I posted my mom's Braciole recipe, (while my parents where here visiting) we met my mom's cousin's, who live here in Arizona, for brunch. We were chatting about my blog when Johanna made a couple suggestions for meals I post. This was one of those suggestions: Chicken Braciole with Alfredo Sauce. I figured since I had created a pretty dang good alfredo sauce when I made the Christmas pasta recently, why not give this one a shot. I've even made a chicken braciole before, so the only thing I had to do was bring the two together. So, a big thank you Johanna (by the way, spam is next on my list)...this was a great idea and it turned out to be incredible! The alfredo sauce works so well to compliment the delicate chicken flavor. If you enjoy braciole at all, you will love this one for sure!
Chicken Braciole with Alfredo Sauce
Inspired by Johanna W.
4 boneless, skinless chicken breasts
1/2 cup dried Italian bread crumbs
1/4 cup grated parmesan cheese
1 garlic clove, finely minced
1 bunch parsley, chopped
1 stick (1/2 cup) unsalted butter
2 Tablespoons all purpose flour
1 pint heavy cream
1-2 cups freshly shredded parmesan cheese
1/4 teaspoon garlic salt
1/4 teaspoon pepper
Pound the chicken breasts between two sheets of parchment paper. Flatten to about 1/4 inch thick. In a small bowl, mix together the bread crumbs, parmesan, garlic, and parsley together. Add enough olive oil to make a paste. Evenly spread the paste onto the bottom of the chicken. Roll as tightly as you can and secure with toothpicks or cotton string.
Preheat oven to 375 degrees. In a skillet (if you have an oven proof one, now is the time to use it, you will use less dishes!!), over medium heat, add 1 teaspoon olive oil. Carefully add the chicken and quickly sear each side of the chicken. Place oven proof skillet, or put chicken into a baking dish, in oven and let bake 20 minutes or until the chicken is cooked through.
Meanwhile, in a saucepan, melt the butter over medium low heat. Add the flour and stir to combine. Let cook for 1 minute. Slowly whisk in the heavy cream. Sprinkle in cheese a little at a time (the more cheese you add the more parmesan flavor you will get) until melted and smooth. Season with garlic salt and pepper. Let simmer on very low heat until thickened. (Do not let this boil or you will get a grainy sauce)
To serve, place a small amount of angel hair pasta on a plate. Place the chicken braciole on the pasta and pour the alfredo sauce over everything. Enjoy!!
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