Chicken Cutlets Brasciole

By mrshermes2002

Ingredients

• 1/2 cup hot water
• Handful golden raisins
• 1/4 cup pine nuts
• 1 cup flat leaf parsley, finely chopped
• 1 tbsp lemon zest
• 2 cloves garlic, grated
• 3 slices white sandwich bread, torn into pieces
• 1/2 cup parmesan cheese, grated
• 4 boneless, skinless chicken breasts
• Salt/pepper
• 2 tbsp EVOO
• 2 tbsp butter
• 2 tbsp dry white wine
• 2 cups tomato sauce

Details

Servings 8
Adapted from foodnetwork.com

Preparation

Step 1

Add the raisins to the hot water. Allow the raisins to plump in the water, about 5 minutes. Lightly toast the pine nuts in a small skillet over medium-low heat. Drain raisins and pat dry.

Place raisins, nuts, parsley, lemon zest, garlic, bread and cheese in a food processor. Pulse into the consistency of a stuffing. Butterfly the chicken breasts and pound to 1/4 inch thick. Season with salt and pepper.

Place a layer of the stuffing on each chicken breast and roll the chicken up and secure with a toothpick. Heat EVOO and butter in a large skillet over medium-high heat and brown the chicken on all sides.

Remove the chicken from the pan and deglaze the pan with the wine. Stir in tomato sauce. Season with salt and pepper then return the chicken to the pan. Cover the pan and simmer the chicken in the sauce for about 15 minutes or until cooked through, turning every 5 minutes.