Chicken Cutlets Brasciole Recipe

Name: Chicken Cutlets Brasciole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup very hot tap water; A handful of golden raisins; 1/4 cup pine nuts; 1 cup fresh flat-leaf parsley leaves; 1 tablespoon grated lemon zest; 2 garlic cloves, finely chopped; 3 slices white sandwich bread, torn into pieces; 1/2 cup grated Parmigiano-Reggiano cheese; 4 pieces of boneless, skinless chicken breast; Salt and pepper; 2 tablespoons EVOO (extra-virgin olive oil); 2 tablespoons butter; 1 cup dry white wine; 2 cups tomato sauce; 2 tablespoons fresh tarragon leaves, from a few sprigs, chopped

Servings: persons

1/2 cup very hot tap water
A handful of golden raisins
1/4 cup pine nuts
1 cup fresh flat-leaf parsley leaves
1 tablespoon grated lemon zest
2 garlic cloves, finely chopped
3 slices white sandwich bread, torn into pieces
1/2 cup grated Parmigiano-Reggiano cheese
4 pieces of boneless, skinless chicken breast
Salt and pepper
2 tablespoons EVOO (extra-virgin olive oil)
2 tablespoons butter
1 cup dry white wine
2 cups tomato sauce
2 tablespoons fresh tarragon leaves, from a few sprigs, chopped

1
Pour the very hot water in a small bowl.
2
Add the raisins and plump for 5 minutes.
3
Lightly toast the pine nuts in a small dry skillet over medium-low heat.
4
Watch them so they dont burn.
5
Set them aside on a plate to cool.
6
Place the parsley, lemon zest, garlic, bread, cheese, raisins, and nuts into a processor and pulse into a stuffing.
7
Butterfly the chicken by cutting into and across the breast but not all the way through, so that it opens like a book.
8
Pound out the cutlets and season the chicken with salt and pepper.
9
Fill the breasts with stuffing, then roll and secure with toothpicks.
10
Heat the EVOO and butter in a large skillet over medium-high heat.
11
Brown the chicken all over for 7 to 8 minutes, then remove from the pan and deglaze the pan with the wine.
12
Scrape up the drippings, stir in the tomato sauce and tarragon, and return the chicken to the sauce.
13
Cover and simmer for 15 minutes, or until cooked through, then slice and serve.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup very hot tap water, A handful of golden raisins, 1/4 cup pine nuts, 1 cup fresh flat-leaf parsley leaves, and more.

Yes, Chicken Cutlets Brasciole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Cutlets Brasciole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions