1/2 cup hot water
A handful of golden raisins
1/4 cup pine nuts
1 cup flat leaf parsley
1 tablespoon lemon zest
2 cloves garlic, finely chopped
3 slices white sandwich bread, torn
1/2 cup grated Parmigiano Reggiano cheese
4 boneless, skinless chicken breasts
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil (EVOO)
2 tablespoons butter
1 cup dry white wine
2 cups tomato sauce
2 tablespoons fresh tarragon (a few sprigs), leaves chopped
Pour very hot tap water into a small bowl. Add the raisins and plump for 5 minutes.
Lightly toast the nuts in a small skillet over medium-low heat.
Drain the raisins and pat dry. Place the raisins, nuts, parsley, lemon zest, garlic, torn bread and cheese into a food 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 EVOO and butter in a large skillet over medium-high heat. Brown the brasciole all over for 7-8 minutes, then remove and set aside. Deglaze the pan with the wine, scraping up the drippings. Stir in the tomato sauce and tarragon, add the chicken back, cover and simmer for 15 minutes. Slice and serve.