-
1
1.
-
2
Place raisins into a small bowl and pour the hot water over it, and allow raisins to plump for about 5 minutes or more.
-
3
2.
-
4
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.
-
5
3.
-
6
Drain the raisins and pat them dry, you dont want the stuffing to be too wet.
-
7
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.
-
8
4.
-
9
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.
-
10
5.
-
11
Season each pounded breast with salt and pepper and layer each breast with 1/4 of the stuffing.
-
12
Roll each cutlet jelly roll style and secure the flaps with 2 or 3 toothpicks.
-
13
6.
-
14
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.
-
15
Then remove to a dish lined with paper towels and set aside.
-
16
7.
-
17
Deglaze the pan with the wine, scraping up the brown bits clinging to the bottom of the skillet.
-
18
Stir in the tomato sauce and tarragon, add the chicken (bracioli), cover and simmer 15 minutes.
-
19
8.
-
20
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.
-
21
Serve immediately over rice.
