Photo: Chicken Cutlets Brasciole Recipe
Ingredients
- 1/2 cup hot water
- Handful golden raisins
- 1/4 cup pine nuts
- 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
Directions
Pour very hot tap water into a small bowl. Add raisins and plump 5 minutes.
Lightly toast nuts in a small skillet over medium low heat.
Drain raisins and pat dry. Place raisins, nuts, parsley, lemon zest, garlic, torn bread and cheese into processor and pulse into a stuffing.
Butterfly the chicken open by cutting into and across the breast but not all the way through. Pound out the cutlets and season the chicken with salt and pepper. Fill the breasts with stuffing, roll and secure with toothpicks.
Heat the olive oil and butter in a large skillet over medium-high heat. Brown the brasciole all over 7 to 8 minutes, remove and set aside. Deglaze pan with wine, scraping up the drippings. Stir in tomatoes and tarragon, add chicken back, cover and simmer 15 minutes. Slice and serve.
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By FudieLuver
on April 17, 2012
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I will not change anything in this recipe! The sauce is just mind-blowing and I love it! I can use it for my other pasta dishes. The chicken is just amazing! However, if you are tight on budget, the ValuePak chicken breasts may not cut in to the best of the butterfly, but a lot of toothpick can do the trick. Mine turned out well. However, it is a delicious gourmet meal that can be made at home!. Love you Rachel Ray and thanks a lot!
By JennlynneG
on April 10, 2012
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This was fantastic! It looks complicated but it really isnt. I used almonds instead of pine nuts and some grated manchego cheese. This gave it a nice smoky nutty taste everyone just loved! I paired it with fresh roasted esparagus and red potatos sprinkled with parmesan. Great meal and will make again for sure!!
By dahatter
El Paso, TX
on August 20, 2011
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it is delicious and jucy full of flavor. my entire family loved it
Read all 31 reviews