Porchetta-spiced chicken
2
Points®
Total time: 50 min • Prep: 25 min • Cook: 23 min • Serves: 4 • Difficulty: Easy
Porchetta is a revered and celebrated dish throughout Italy, originating from the Lazio region. The pork roast consists of a boned suckling pig that's fantastically seasoned with lots of herbs and spices. Our version swaps in chicken breast for pork but keeps all the aromatic seasonings: rosemary, sage, red pepper flakes, fennel, and a generous amount of garlic. Nothing may beat a real-deal porchetta, but we'd like to think that this weeknight-friendly dinner comes pretty darn close. We pair it with a simple side of gorgeous broccolini that's tossed with olive oil, salt, and red pepper flakes and baked alongside the chicken.
Ingredients
Fennel seeds
¾ tsp
Red pepper flakes
¼ tsp, divided
Garlic
2 large clove(s), crushed with garlic press or minced
Rosemary
2 tsp, finely chopped
Raw sage
1 tsp, finely chopped
Kosher salt
½ tsp, divided
Black pepper
¼ tsp, freshly ground, divided
Uncooked boneless skinless chicken breast
1 pound(s), four 4 oz halves
Prosciutto
1½ oz, thinly sliced (about 2 thin slices, halved)
Baby broccoli
1 pound(s), trimmed, halved lengthwise if stalks thick
Extra virgin olive oil
2 tsp
Instructions
1
Preheat oven to 400°F. Coat small baking dish and small rimmed baking sheet with nonstick spray.
2
Toast fennel seeds and 1/8 teaspoon pepper flakes in small skillet over medium heat until fragrant, about 1 minute; transfer to plate to cool. Finely grind spices in spice mill or with mortar and pestle. Transfer spices to small bowl and stir in garlic, rosemary, sage, 1/4 teaspoon salt, and the black pepper.
3
Place chicken between 2 sheets of wax paper; using rolling pin, pound each breast to about 1/6-inch thickness.
4
Remove and discard top piece of wax paper. Divide half of garlic mixture among chicken breasts. Fold in bottom and sides of each chicken breast; roll up. (Discard bottom piece of paper.) Place rolled chicken, seam side down, in prepared dish. Cover each roll with 1 piece of prosciutto; spoon remaining garlic mixture on top.
5
On prepared baking sheet, toss together Broccolini, oil, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper flakes. Spread Broccolini in single layer.
6
Bake chicken and Broccolini on middle rack until chicken is cooked through and Broccolini is tender, 16−18 minutes for chicken and 20−22 minutes for Broccolini.
7
Serving size: 1 rolled chicken breast and 3-4 stalks broccolini
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