Raisin Stuffed Chicken

  • Yield: 4 servings


1/2cup hot water
-- Handful golden raisins
1/4cup pine nuts
1cup flat leaf parsley
1tablespoon lemon zest
2cloves garlic, finely chopped
3slices white sandwich bread, torn
1/2cup grated Parmigiano Reggiano
4-- boneless, skinless chicken breast
-- Salt and freshly ground black pepper
2tablespoons extra virgin olive oil
2tablespoons butter
1cup dry white wine
2cups tomato sauce
2tablespoons fresh tarragon, a few sprigs, leaves chopped


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.