Chicken Cutlets Brasciole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Rachael Ray's 30 minute meals show Ingredients:
1/2 cup hot water |
3/4 cup golden raisin |
1/4 cup pine nuts |
1 cup flat leaf parsley |
1 tablespoon lemon zest |
2 garlic cloves, finely chopped |
3 slices white bread, torn |
1/2 cup grated parmigiano-reggiano cheese |
4 boneless skinless chicken breasts |
salt & freshly ground black pepper, to taste |
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:
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.
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