Shelly's Recipe

CHICKEN BRACIOLE IN CHIANTI GRAVY

Category: Chicken

9 ounces Fresh angel hair pasta, cooked as directed on package 9
4 thin slices Fontina cheese
1/4 cup fresh Basil leaves, julienne
1/4 teaspoon each red pepper flakes, sugar and salt
1/4 cup Chianti wine
28 ounce can crushed plum tomatoes
2 garlic cloves, minced
1/4 cup flour
4 tablespoons olive oil
2 tablespoons chopped raisins
2 tablespoons Parmesan cheese, shredded or grated
1/4 cup plain breadcrumbs
1 pound spicy chicken sausage, casing removed
4 thinly sliced Prosciutto ham
4 chicken boneless breast halves

Pound chicken thin. Place one slice of Prosciutto ham on each chicken breast.

In a small bowl, mix together sausage meat, 1 tablespoon of the olive oil, breadcrumbs, Parmesan and raisins. Spread sausage mixture evenly over each Proscuitto lined pounded chicken breast half. Roll each up tightly and secure with a pick or tie with butchers twine. Lightly coat each in flour seasoned in salt and pepper.

Heat remaining olive oil in deep sauté pan on medium high heat. Add chicken rolls and brown chicken on all sides. Reduce heat, add garlic, tomatoes, wine, salt, sugar and pepper. Stir and cover with lid. Cook on low simmer for 30-45 minutes or until chicken is cooked through. Stir in basil.

Remove chicken from gravy and remove picks or twine. Top each chicken roll with Fontina cheese. Fontina will melt. Serve chicken rolls sliced on a bed of cooked angel hair pasta topped with Chianti gravy. Garnish with additional Parmesan and fresh basil leaves.