Chicken and Spinach Braciole with Roasted New Potatoes

Chicken and Spinach Braciole with Roasted New Potatoes 4.07/5 (14 votes)

Looks elegant doesn't it? Surprisingly, it's super simple and incredibly tasty! Packed with fresh spinach and toasted pine nuts. To get everything on the table quickly, preheat your oven and get the potatoes started first. Enjoy!  

Roasted New Potatoes



  • 1 pound baby new potatoes, quartered
  • 1-2 tablespoons olive oil
  • kosher salt, to taste
  • pepper, to taste


  1. Preheat oven to 450.
  2. Place quartered new potatoes on a rimmed baking sheet and toss in oilve oil.
  3. Sprinkle with kosher salt and pepper and roast for 20-25 minutes, flipping once.

Nutritional Information

Serving Size 117g Calories 108 Fat 3.6 Carbs 18 Fiber 2.7 Protein 2.

Chicken and Spinach Braciole



  • 1/4 cup pine nuts
  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 3 cups baby spinach
  • 1/2 cup unseasoned bread crumbs
  • 1/4 cup parmesan cheese, shredded
  • 3 tablespoons chicken stock
  • 1 1/2 pounds boneless skinless chicken thighs
  • 8 slices prosciutto
  • 1-2 tablespoons olive oil
  • 1 cup chicken stock
  • 1 lemon, wedged


  1. In a skillet, toast pinenuts over medium high heat until nice and brown. Transfer to a medium sized bowl and reserve for later.
  2. Add olive oil to the skillet. When it begins to shimmer, add shallot and cook until tender and translucent.
  3. Add spinach and continue to cook until wilted. Transfer mixture to the bowl with the pinenuts.
  4. Add breadcrumbs and cheese to the bowl and mix to combine. Slowly add enough chicken stock to moisten the mixture. You may not need the entire 3T.
  5. Pound the chicken between waxed paper to about 1/4” thick.
  6. Place 1 slice prosciutto on each piece of chicken, then top with about 2-3T of the mixture. Leave about 1/2” at one end empty.
  7. Gently roll the chicken toward the empty side and secure the end with a toothpick (or roll with kitchen string).
  8. Wipe the skillet clean and then heat remaining olive oil over medium high until it shimmers. Add chicken, toothpick side up. Brown for at least 4 minutes. Then gently remove toothpicks, and flip to the other other side.
  9. Add one cup chicken stock to skillet, reduce heat to medium low, cover, and let cook for 15-20 minutes or until juices run clear.
  10. Serve with lemon wedges.

Nutritional Information

Serving Size 195g Calories 413 Fat 22 Carbs 12.5 Fiber 1.4 Protein 42.


KID NOTE:  The kids did great with this meal. All the flavors were perfect and a little ketchup for the potatoes (fries) never hurts.

VEGETARIAN TIP: Use thinly sliced eggplant instead of chicken. Roll with mixture and roast in the oven at 400 for about 10 minutes.

GLUTEN MODIFICATIONS:  Use gluten free breadcrumbs or crushed corn chex.


  1. Heather Spencer says:

    My hubby hates dark meat. I can use breasts right?!

  2. sstabenow says:

    Breasts should work perfectly.

  3. Alan Hoover says:


  4. Julieann Whittaker says:

    Big hit with my family!!! They loved it!

  5. Kym Surridge says:

    Eggplant version was excellent and so easy!

  6. Tanya Knutson says:

    Was a little curious why the chicken wasn’t seasoned but went along with it anyway. I’m glad I did. The chicken was AMAZING. So full of delicious flavor. This is a huge keeper!

  7. Amy Wathen says:

    This was awesome! Made it with thin chicken breast cutlets for family visiting. Thumbs up all around!!

  8. Jennifer says:

    This was a HUGE hit! Brian said we need this in out regular recipe rotation 🙂

  9. KusmierFamily says:

    Incredible! I made this on our craziest night of the week. I browned the potatoes and sat them aside. Then prepared the chicken but wrapped them with bacon. I browned the chicken in a hot skillet. I added the chicken with broth to my crockpot, layed foil on top then added the potatoes. I didn’t want the potatoes to get too soft. Cooked on medium 4 hours and it was perfection when we got home. Plates were practically linked!

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