Chicken Brasciole

Filled with yummy stuffing...

***There aren't many recipes that I make more than once in one week, but this recipe made its way onto our dinner table twice somehow.  This can be explained by 2 perfectly good reasons:

1.  It was delicious, of course!

2.  I ended up with lots of extra stuffing, and it was so fabulous that throwing it away would simply be a travesty! 

After all, the stuffing consists of such wonderfulness as plump golden raisins, toasted pine nuts, fresh parsley, lemon zest, flavorful garlic, bread, and Parmigiano-Reggiano cheesy goodness.  

The chicken is butterflied and pounded out into thin pieces and then then stuffed with the stuffing.  The chicken is simmered to perfection in a white wine and tomato sauce, which all comes out finger-licking good.  

Try this soon, and you'll see what I'm talking about.

Bon Appetit!***

Chicken Cutlets Brasciole

Source:  Look + Cook by Rachael Ray

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.