Chicken Cutlets Brasciole

Ingredients

• 2 tablespoons butter 
• 1 cup cooking wine dry white
• 1 cup flat-leaf parsley 
• 2 tablespoons tarragon fresh chopped
• 2 cloves garlic finely chopped
• 1 Handful golden raisins 
• 1 tablespoon lemon zest 
• 2 tablespoons olive oil extra-virgin
• 0.5 cup parmigiano-reggiano grated
• 0.3 cup pinenuts 
• 4 servings salt and pepper black freshly ground
• 4 pieces chicken breast boneless skinless
• 2 cups tomato sauce 
• 0.5 cup water hot
• 3 slices sandwich bread white

Equipment

• bowl
• frying pan
• toothpicks

Directions

1. Pour very hot tap water into a small bowl.
2. Add raisins and plump 5 minutes.
3. Lightly toast nuts in a small skillet over medium low heat.
4. Drain raisins and pat dry.
5. Place raisins, nuts, parsley, lemon zest, garlic, torn bread and cheese into processor and pulse into a stuffing.
6. 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.
7. 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.