Date night calls for a meal that feels special without requiring a professional kitchen—or a reservation weeks in advance. We’re talking about dishes that feel indulgent, romantic and quietly impressive: classic favorites that reveal their charm with every slice. Thoughtfully prepared and beautifully presented, these recipes turn an evening at home into an experience worth savoring.
To help you prepare for the big night, NJ HOME presents two timeless dishes—chicken cordon bleu and Italian stuffed braciole—each combining rich flavors with a touch of drama. They’re comforting yet elevated, ideal for a candlelit dinner that feels both effortless and celebratory. Pair with a great bottle of wine, linger over dessert and let the night unfold.
Chicken Cordon Bleu
Yields 4 servings
Ingredients
- 4 boneless, skinless chicken breasts (around 8 oz. each)
- 8 slices of Swiss cheese
- 8 slices of black forest ham (around 5 oz.)• 2 large eggs
- ½ cup all-purpose flour
- 1½ cup panko breadcrumbs
- ¼ cup Parmesan cheese, freshly grated
- 1 Tbs. extra virgin olive oil
- kosher salt
- black pepper
Directions
Preheat oven to 400°F.
Use a long sharp knife, cut a large pocket along the length of each chicken breast. Do not cut it in half. Place one slice of cheese and ham inside each chicken breast.
Prepare the breading station. In one shallow bowl, beat together the eggs with some kosher salt and pepper. In another shallow bowl, mix together the flour with some kosher salt and black pepper. In the last shallow bowl, combine the panko, olive oil, parmesan cheese, salt and pepper.
Roll the chicken in the flour first, then coat it in the egg, and lastly into the panko mixture. Place on a greased baking sheet and bake for 30-35 minutes until the chicken is cooked and the juices run clear.
Let the chicken rest for 5 minutes before slicing and serving.
Italian Stuffed Braciole
Yields 4 servings
Ingredients
For the Breadcrumb Filling
- ½ cup dried Italian-style breadcrumbs
- 1 garlic clove, minced
- 2/3 cup Pecorino Romano cheese, freshly grated
- 1/3 cup provolone cheese, freshly grated
- 2 Tbs. fresh Italian parsley leaves, chopped
- 1 Tbs. fresh Italian basil, chopped
- 2 Tbs. olive oil
- salt, to taste
- black pepper, freshly ground
For the Braciole
- 1½ lbs. flank steaksalt, to taste
- black pepper, freshly ground, to taste
- 4 slices prosciutto, thinly sliced
- 2 Tbs. olive oil
- 1 cup red wine
- 4 cups homemade tomato sauce
Directions
Make the breadcrumb mixture
Stir together the breadcrumbs, garlic, cheese, parsley and basil in a medium bowl until combined. Add 2 tablespoons of olive oil and season the mixture with salt and pepper. Set aside.
Prepare the Braciole
Lay the flank steak flat on a wooden board or clean work surface. Pat the steak dry with paper towels. Place one piece between two sheets of parchment paper. With a rolling pin or meat mallet, pound the meat to flatten it to about 1/4-inch thickness. Season both sides generously with salt and pepper.
Sprinkle the breadcrumb mixture over the steak to cover the meat. Add slices of prosciutto over the pounded beef and breadcrumb mixture to cover evenly.
Starting at the short end, roll up the steak (like a jelly roll) to seal the filling. Using butcher’s twine, tie the steak roll to secure it (I usually secure it in 4 spots).
Cooking the Braciole
Preheat the oven to 350°F.
Heat 2 tablespoons of oil in a heavy large ovenproof skillet, or cast-iron pan, over medium heat. Add the braciole to the pan and cook until browned on all sides, about 8 minutes.
Add the wine to the pan and scrape all the browned bits from the bottom of the pan. Bring it to a boil for about 1 minute. Stir in the prepared tomato sauce. Cover partially with foil or an oven-safe lid, and bake until the meat is almost tender. Baste the braciole with the sauce every 30 minutes.
After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 90 minutes total. You can braise the meat for up to 3 hours. If cooking longer, ensure the sauce doesn’t reduce too much, and add a little beef broth if needed.
Let the braciole rest for 15 minutes. Remove the twine from the braciole. Remove the braciole from the sauce. Cut the braciole crosswise and diagonally into 1/2-inch-thick slices using a large sharp knife. Transfer the slices to plates. Spoon the sauce over and serve. Enjoy with ciabatta bread to soak up the sauce.
For more entertaining ideas, click here to read The Guide in the latest issue of NJ HOME.