Chicken Cutlets Brasciole

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I made this recipe two nights ago for my fiance and we agreed that it was delicious. I reheated the leftovers tonight and it was even better. Easy, fast and SO GOOD! Now, that's saying a lot from an Italian raised on his grandma's veal brasciole.

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Chicken with the filling tasted good but I didn't like the tomato sauce favor which was too salty for me. Next time I will use tomato puree with 1/2cup chopped onion and a tbsp sugar instead of using tomato sauce.

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OK...so I had to substitute a couple of ingredients to fit what I had in the cupboard. No pine nuts so used chopped almonds and no parsley so used cilantro. I also used chopped tomatoes in tomato sauce.
My 18 year old came home with a friend after hours and raided the fridge. He ran down to the family room to tell his friend he had to come and taste this awesome chicken his mom had made! They had the rest at lunch the next day! I was disappointed because I wanted to take it to work for lunch!
Needless to say I will be making this again! Yuuuummmm!!!

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I've made this twice now (bout to make it a third time tonight! I made it just like the recipe called minus the raisins the first time because I didn't have any on hand and it turned out great. The second time I used a handful of walnuts instead of pinenuts and basil instead of parsley b/c it's what I had on hand. I have to say I liked it better the second time around. I just fix some angel hair pasta to go along with it. The lemon pepper cappellini from the same episode was too lemony for my bf and me.

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Great recipe. Fun to make also. I'm excited to hear the stuffing freezes well because I would love to whip this up more often. Great recipe Rachael.

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This is a unique and tasty way to do chicken. If you're as bad at butterflying chicken as I am, you'll want to take a previous reviewers advice and just get cutlets and stitch them together with toothpicks.

The stuffing is tasty and a little sweet but goes well with the sauce. The win makes the sauce a bit zippy, similar to vodka marinara. If you don't like it I would just replace it with chicken stock for a more mellow taste.

We ate this with thelemon-pepper cappellini, nice pair.

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Made this a couple times and everyone loved it.
Like Rachel says, the stuffing can be frozen so when you make it, make a bunch. It will save you a half hour the next time.
Making this recipe as is will not disappoint, but I like to experiment.

I also added a couple asparagus spears to each roll the last time, just for fun and color.

1. When you cut the chicken, cut it toward the flat/straight part so the result will be somewhat ovular in shape.
2. And when pounding it out, put a large ziploc bag underneath it and another ziploc on top. This way you can move the bottom bag around when the chicken starts to "wander". from the beating Maybe put on some rap music to get you into the mood. Nothing mellow or else it will take another half hour. : Works much better than plastic wrap. And when you roll it it is easier to grab the bottom bag to help get it started.
3. If you use cooking string, it may be easier than the toothpicks.

As for frying the chicken, follow the time as it says - quickly on all sides - do not cook more than the 7-8 minutes because it will continue to cook in the sauce.

It is also possible to freeze the excess parsley and tarragon for later use.

I did not have any raisins laying around so I used dried red currants. I would like to try dried cherries sometime, too.

Next time I will make more sauce so I have more for leftovers.

Thank you, Rachel!

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I have got to say the the end result of this recipe and the accompanying Lemon-Pepper Cappellini was one of the best recipes that I've ever gotten off of Food Network.

The hardest part of this was trying to get the cork out of the wind bottle and trying to uncover the frying pan after taking it off the heat and let it set for a couple of minutes.

My kitchen was a total disaster area and the recipe took a lot longer than expected but the end result was absolutely delicious!!!!! I'm sure that if I was an organized cook, it wouldn't have taken so long.

Highly recommend this recipe.

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Either I am very slow or Rachel had some extra hands during the commercials or some time lapse was going on, that is the only reason this recipe didn't rate an excellent. It took me much longer than 30 minutes to prepare.
First off let me say I hate when someone reviews a recipe and then changes the whole thing. I did have to make some alterations but nothing major. I omitted the lemon zest, just because I am not a real lover and I omitted the raisins, my husband loathes them. I really liked the sauce and I served it over pasta, the chicken was great and the kids really liked it. Oh and I didn't have fresh taragon but used almost a T of dried, the sauce was very good. Thanks Rachel this recipe is a definite keeper!

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Perhaps it's because i'm not so experienced with rolling and pinning chicken but I found this recipe a bit difficult to manage. All other preparation was pretty easy. I gave up on the rolling and just filleted the chicken all the way through, lined one side of the chicken with the stuffing and folded it in half. you don't really even have to pin it then. My suggestion is to make a little less of the stuffing, I had to throw out almost more than half of it after i was done. You could even omit the lemon zest, my roommates thought that flavor was out of place. Recommended!