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Photo of Porchetta-Spiced Chicken with Roasted Broccolini by WW

Porchetta-Spiced Chicken with Roasted Broccolini

2
Points® value
Total Time
50 min
Prep
25 min
Cook
23 min
Serves
4
Difficulty
Easy
This dish borrows robust, herby flavours from a classic Roman pork recipe. If you don’t want to pound the chicken, purchase chicken breast cutlets.

Ingredients

Fennel seed

¾ tsp(s)

Crushed red pepper flakes

¼ tsp(s), divided

Garlic

2 clove(s), large, crushed with garlic press or minced

Rosemary

2 tsp(s), finely chopped

Fresh sage

1 tsp(s), finely chopped

Kosher salt

½ tsp(s), divided

Black pepper

¼ pinch(es), divided

Uncooked boneless skinless chicken breast

1 pound(s), four 4oz halves

Prosciutto

1½ oz, thinly sliced (about 2 thin slices, halved)

Uncooked baby broccoli

1 pound(s), trimmed, halved lengthwise if stalks thick

Olive oil

2 tsp(s)

Instructions

  1. Preheat oven to 400ºF. Place rack in middle of oven. Coat a small shallow baking dish and a small rimmed baking sheet with cooking spray.
  2. Toast fennel seeds and 1/8 tsp pepper flakes in a small skillet over medium heat until fragrant, about 1 minute; transfer to a plate and let cool. Finely grind spices in a spice mill (or use a mortar and pestle); transfer to a small bowl. Add garlic, rosemary, sage, 1/4 tsp salt and 1/8 tsp black pepper; toss to combine.
  3. Using flat side of a meat mallet, pound each chicken breast between 2 pieces of plastic wrap, working from thickest part of breast outward, until 1/8-inch-thick (see Notes).
  4. Remove and discard top piece of plastic wrap. Divide half of garlic mixture among chicken breasts; spread in an even layer. Fold in bottom and sides of each piece of chicken; roll up (discard bottom pieces of plastic). Place rolled chicken, seam side down, in prepared dish. Cover with prosciutto; spoon remaining garlic mixture over top.
  5. On prepared baking sheet, toss together broccolini, oil, remaining 1/4 tsp salt and remaining 1/8 tsp red pepper flakes; in single layer.
  6. Bake chicken and broccolini on middle rack until chicken is tender and no longer pink, 16-18 minutes, and broccolini is tender, 20-22 minutes.
  7. Serving size: 1 rolled chicken breast and 3-4 stalks broccolini

Notes

A rolling pin can be used to flatten the chicken, if you don’t have a meat mallet. Pound gently, so as not to tear the meat. Break out your spice mill or mortar and pestle to grind together the spices for this dish. Fennel, most often in the form of wild fennel pollen, is one of the primary flavors in Porchetta, the classic Roman pork roast that inspired this dish. Here, easy-to-find fennel seeds do the job. The native Mediterranean herb, rosemary, is widely used to flavor breads, meats, fish and vegetables in Italian cooking. It even shows up in some sweets! We use boneless, skinless chicken breasts in place of fatty pork roast for this dish, without skimping on flavor. Pounding the breasts not only provides more surface area for the spices, it also tenderizes the meat. A little prosciutto adds a bit of luxe and just the right pork flavor note.

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