You are here: Home » Recipes » Raisin Stuffed Chicken Raisin Stuffed Chicken Yield 4 servings PrintEmail Ingredients 1/2 cup hot water -- Handful golden raisins1/4 cup pine nuts1 cup flat leaf parsley1 tablespoon lemon zest2 cloves garlic, finely chopped3 slices white sandwich bread, torn1/2 cup grated Parmigiano Reggiano4 -- boneless, skinless chicken breast -- Salt and freshly ground black pepper2 tablespoons extra virgin olive oil2 tablespoons butter1 cup dry white wine2 cups tomato sauce2 tablespoons fresh tarragon, a few sprigs, leaves chopped Instructions 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. Serves 4.