Recipe courtesy of Rachael Ray

Chicken Cutlets Brasciole

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 43 min
  • Prep: 20 min
  • Cook: 23 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Pour very hot tap water into a small bowl. Add raisins and plump 5 minutes.
  2. Lightly toast nuts in a small skillet over medium low heat.
  3. Drain raisins and pat dry. Place raisins, nuts, parsley, lemon zest, garlic, torn bread and cheese into processor and pulse into a stuffing.
  4. 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.
  5. 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.
9m Easy 99%
CLASS
19m Intermediate 99%
CLASS
19m Easy 100%
CLASS
10m Easy 99%
CLASS
26m Easy 95%
CLASS
28m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now