↞ recipe box start page
Category: Chicken
Prep Time: Cook Time: Total Time:
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.
view more member recipes
CHICKEN BRACIOLE IN CHIANTI GRAVY

Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Roasted Chicken With Chianti Sage Sauce
by sgre52160
Red peppers flakes, salt and pepper 1 cup chicken stock 1 cup canned crushed tomatoes 1 cup favorite Chianti pasta sauce 2 garlic cloves, minced 5 fresh sage leaves 4 oz pancetta or bacon, d
by sgre52160
Red peppers flakes, salt and pepper 1 cup chicken stock 1 cup canned crushed tomatoes 1 cup favorite Chianti pasta sauce 2 garlic cloves, minced 5 fresh sage leaves 4 oz pancetta or bacon, d
Chianti Butter
by sgre52160
6 tablespoons unsalted butter (3/4 stick), at room temperature 2 teaspoons Chianti or red wine 1 teaspoon kosher salt Use a spatula, mix softened butter in a mixing bowl until it's spreadable.
by sgre52160
6 tablespoons unsalted butter (3/4 stick), at room temperature 2 teaspoons Chianti or red wine 1 teaspoon kosher salt Use a spatula, mix softened butter in a mixing bowl until it's spreadable.
Chianti Marinated Stew
by sgre52160
2 1/2 to 3 pound beef brisket (or beef stew meat in 1-1/2 chunks) 1 (750 ml) bottle Chianti wine (I only used half of the wine in the marinade and it was more than enough) 4 tablespoons olive oil S
by sgre52160
2 1/2 to 3 pound beef brisket (or beef stew meat in 1-1/2 chunks) 1 (750 ml) bottle Chianti wine (I only used half of the wine in the marinade and it was more than enough) 4 tablespoons olive oil S
Fillets With Chianti Sauce
by sgre52160
/2 lb white mushroom, cleaned and sliced thin 1/4 cup olive oil 1 medium onion, chopped 1/4 lb prosciutto or 1/4 lb pancetta, chopped 1/3 cup beef broth 1/2 cup chianti wine 2 tablespoons
by sgre52160
/2 lb white mushroom, cleaned and sliced thin 1/4 cup olive oil 1 medium onion, chopped 1/4 lb prosciutto or 1/4 lb pancetta, chopped 1/3 cup beef broth 1/2 cup chianti wine 2 tablespoons
Chianti Mushroom Sauce
by sgre52160
1 large portabella mushroom 2 teaspoons unsalted butter 1 instant Oxo (Chicken stock) 1 teaspoon plain flour 1 cup cheap wine (plonk) or 1 cup chianti wine (Whatever wine you have) 1/2 cup w
by sgre52160
1 large portabella mushroom 2 teaspoons unsalted butter 1 instant Oxo (Chicken stock) 1 teaspoon plain flour 1 cup cheap wine (plonk) or 1 cup chianti wine (Whatever wine you have) 1/2 cup w
view more member recipes
Recipe Quick Jump