Easy Chicken Braciole


This was one of those dishes I created from a trip to the local farmer’s market. It’s so nice to be inspired by fresh ingredients.  Then, this was such an easy dish to make, it easily can be done on any weeknight, or have friends over for these fresh ingredients.


·         2 cups prepared marinara sauce (1 jar – I added extra fresh basil, just to spruce it up.)
·         1 pound boneless skinless chicken breasts, thinly sliced
·         4 thin slices of country ham (I was able to get mine at the farmer’s market, but prosciutto would work too.)
·         8 leaves of Swiss chard, washed 
·         4 ounces provolone, sliced
·         Toothpicks or butcher’s twine
Add marinara sauce to a large skillet, cover and place over medium heat to start warming.
To create each chicken serving, layer chicken, county ham, Swiss chard leaf, and provolone slice. 


Roll ingredients up and secure both sides of the chicken.  (note: I would recommend the toothpicks and ‘sew’ them together.  I was cooking at a friend’s and they didn’t have toothpicks or twine, so please excuse my attempt to work with these skewers! Haha)
Add the chicken rolls to the sauce.  Cover and simmer (turning occasionally) until chicken reads 165 degrees, which will take about 15 minutes.  Allow to rest for 5 minutes when cooked.
Served here with blue-cheese-and-cranberry-cabbage-salad


Serve with pasta (and wine!)

I love the Charlotte Skyline and its reflection
within the wine!



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