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Italian Chicken Bracciole
Italian Chicken Bracciole
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Prep Time:
25 minutes
Total Time:
1 hour 40 minutes
Bacon stuffed chicken thighs with flavorful tomato sauce.
Ingredients:
  • 4 slices bacon, chopped
  • 1/2 cup chopped onion (1 medium)
  • 1 clove garlic, chopped
  • 1/4 cup Progresso™ Italian-style bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh rosemary leaves
  • 1 egg
  • 6 boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 tablespoon butter or margarine
  • 1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
  • 3 tablespoons tomato paste
Instructions:
  • Preheat oven to 350°F. Grease an 11x7-inch baking dish. In a large skillet, crisp up the bacon over medium-high heat. Add onion and garlic, cooking until soft. Remove skillet from heat and stir in bread crumbs, cheese, rosemary, and egg until well combined.
  • Open the chicken thighs with the inside facing up. Spoon 2 tablespoons of stuffing onto each thigh. Close the thighs and secure with toothpicks. Heat olive oil and butter in the skillet, then cook the thighs for 2 minutes on each side until browned. Transfer the chicken to a baking dish. In a medium bowl, combine diced tomatoes and tomato paste, then pour over the chicken.
  • Wrap the dish with foil and bake for 1 to 1 1/4 hours until a thermometer inserted into the center of the chicken stuffing reads 165°F. Serve over cooked spaghetti, if preferred.

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