Pollo Braciole (Stuffed Chicken Rolls)

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   Place raisins into a small bowl and pour the hot water over it, and allow raisins to plump for about 5 minutes or more.

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   Meanwhile in a small skillet over low heat lightly toast the pine nuts until they begin to brown; watch them closely the nuts will go from lightly browned to burnt in a very short time.

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   Drain the raisins and pat them dry, you dont want the stuffing to be too wet.

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   Place the raisins, the parsley, 1 tablespoon of the tarragon, the garlic, bread crumbs,the pine nuts, the cheese, and the lemon zest into a bowl and mix until all the ingredients are evenly distributed.

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   One at a time, butterfly the chicken breasts, and after placing the butterflied breast under a 1 gallon plastic, re-sealable bag that has been split open, pound the cutlets to a fairly uniform 1/4-inch thickness.

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    5.

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    Season each pounded breast with salt and pepper and layer each breast with 1/4 of the stuffing.

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    Roll each cutlet jelly roll style and secure the flaps with 2 or 3 toothpicks.

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    6.

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    Heat the olive oil and butter in a large, heavy bottomed skillet over medium-high heat and brown the stuffed cutlets until they are browned all over, about 7 or 8 minutes.

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    Then remove to a dish lined with paper towels and set aside.

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    7.

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    Deglaze the pan with the wine, scraping up the brown bits clinging to the bottom of the skillet.

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    Stir in the tomato sauce and tarragon, add the chicken (bracioli), cover and simmer 15 minutes.

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    8.

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    Remove the bracioli to a clean cutting board, slice into 1-inch slices and arrange on a serving platter and pour the sauce over the bracioli slices.

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    Serve immediately over rice.

* Per serving · 4 servings · Values may vary.