Name: Chicken Cutlets Brasciole
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H23M0.000S
Total time: P0Y0M0DT0H43M0.000S
Yield: 4 servings
Ingredients: 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

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.

Recipe courtesy Rachael Ray, 2008

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Chicken Cutlets Brasciole

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