Chicken Braciole Messinese Recipe

Name: Chicken Braciole Messinese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups pine nuts; 1/2 cup freshly grated pecorino romano cheese; 1 teaspoon grated nutmeg; 4 chicken legs, butterflied open and thigh and drumstick bones removed (this can be done by your butcher); salt and pepper; 2 cups chopped fresh tomatoes; 1/4 cup small black olives, such as nicoise; 2 tablespoons capers, rinsed and drained; 3 tablespoons extra virgin olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon hot red pepper flakes, more to taste; 2 tablespoons dried currants

Servings: persons

1 1/4 cups pine nuts
1/2 cup freshly grated pecorino romano cheese
1 teaspoon grated nutmeg
4 chicken legs, butterflied open and thigh and drumstick bones removed (this can be done by your butcher)
salt and pepper
2 cups chopped fresh tomatoes
1/4 cup small black olives, such as nicoise
2 tablespoons capers, rinsed and drained
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon hot red pepper flakes, more to taste
2 tablespoons dried currants

1
Preheat the oven to 450u00b0 F.
2
In a mixing bowl combine 1 cup of the pine nuts, the pecorino, and nutmeg.
3
Place the chicken legs skin side down on a cutting board and season with salt and pepper.
4
Divide the pine nut mixture among the chicken legs, filling them as full as possible.
5
Fold the meat up and around the mixture and tie tightly with butcher's twine.
6
Place the legs in a small roasting pan, flap side down.
7
Roast for 25 to 30 minutes, or until browned and crispy and cooked through.
8
Remove from oven and allow to cool.
9
In a medium bowl, mix the chopped tomatoes, olives, capers, olive oil, vinegar, red pepper flakes, and currants.
10
Place 1 piece of chicken on each plate and spoon some over each piece of chicken and serve.

1401

kcal

Calories

148

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 cups pine nuts, 1/2 cup freshly grated pecorino romano cheese, 1 teaspoon grated nutmeg, 4 chicken legs, butterflied open and thigh and drumstick bones removed (this can be done by your butcher), and more.

Yes, Chicken Braciole Messinese falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Braciole Messinese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions