Uccelli Scappati with Tomato and Basil Sauce

Ingredients

• 4 chicken breasts, boneless and skinless 4 chicken breasts, boneless and skinless
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1/4 cup (60ml) chicken broth 1/4 cup (60ml) chicken broth
• 1/4 cup (60ml) red wine (optional) 1/4 cup (60ml) red wine (optional)
• 1/4 cup (10g) fresh basil leaves, torn 1/4 cup (10g) fresh basil leaves, torn

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (5g saturated)
• Carbohydrates: 15g (3g sugars)
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the breadcrumbs, Parmesan cheese, minced garlic, parsley, dried oregano, salt, and pepper.
3. 3.
   Lay the chicken breasts flat on a cutting board and pound them to an even thickness.
4. 4.
   Spread the breadcrumb mixture evenly over each chicken breast.
5. 5.
   Roll up the chicken breasts tightly and secure with toothpicks.
6. 6.
   Heat olive oil in a large skillet over medium heat. Brown the chicken rolls on all sides until golden.
7. 7.
   Remove the chicken rolls from the skillet and set aside.
8. 8.
   In the same skillet, add the chopped onion and minced garlic. Sauté until translucent.
9. 9.
   Add the crushed tomatoes, chicken broth, and red wine (if using). Stir well to combine.
10. 10.
    Return the chicken rolls to the skillet, nestling them into the sauce.
11. 11.
    Cover the skillet and transfer it to the preheated oven. Bake for 25-30 minutes or until the chicken is cooked through.
12. 12.
    Remove the toothpicks from the chicken rolls and garnish with torn basil leaves before serving.

Treat your ingredients with care...

• Chicken breasts — Pound the chicken breasts gently and evenly to ensure they cook uniformly and remain tender.
• Breadcrumbs — Use fresh breadcrumbs for the best texture. If using store-bought breadcrumbs, opt for the plain variety without added seasonings.
• Parmesan cheese — Grate the Parmesan cheese just before using to preserve its flavor and prevent it from drying out.
• Basil leaves — Tear the basil leaves instead of chopping them to release their aromatic oils and enhance their flavor.
• Red wine (optional) — If using red wine, choose a dry variety such as Chianti or Merlot to complement the flavors of the dish.

Tips & Tricks

• To make the dish more indulgent, you can add a slice of mozzarella cheese on top of each chicken roll before baking.
• If you prefer a spicier sauce, add a pinch of red pepper flakes to the tomato sauce.
• Serve the Uccelli Scappati with crusty bread or pasta to soak up the delicious sauce.
• For a lighter version, you can bake the chicken rolls without browning them in the skillet first.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Serving advice

Serve the Uccelli Scappati with a generous ladle of the tomato and basil sauce. Garnish with fresh basil leaves for an extra pop of color and flavor. Accompany the dish with a side of roasted vegetables or a fresh green salad.

Presentation advice

Arrange the Uccelli Scappati on a platter, drizzling some of the tomato sauce over the top. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves. Serve with a side of pasta or crusty bread to complete the presentation.