Chicken Cutlets Brasciole

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1/2 cup hot water

1/4 cup pine nuts

Handful golden raisins

1 cup flat-leaf parsley

1 tablespoon lemon zest

2 cloves garlic, finely chopped

3 slices white sandwich bread, torn

1/2 cup grated Parmigiano-Reggiano

4 pieces boneless, skinless chicken breast

Salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

2 tablespoons butter

1 cup dry white wine

2 cups tomato sauce

2 tablespoons fresh tarragon, a few sprigs, leaves chopped