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1
Combine lemon juice, vinegar, salt and pepper in a glass or ceramic bowl.
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2
Add the rice, 2 tablespoons of the celery leaves and 2 tablespoons of the hazelnuts.
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3
Toss and set aside.
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4
Put each chicken breast in a large plastic bag or between two sheets of plastic wrap and gently pound with a rolling pin until each piece is 1/4 inch thick.
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5
Lay the paillard skin side down, season with salt and pepper and spread with 3 tablespoons of the rice mixture.
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6
Cover with a thin sheet of prosciutto.
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7
Carefully roll the breast like a jellyroll.
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8
Tuck in the ends and tie with string in 4 or 5 places so that the breast will stay intact during poaching.
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9
Heat the tomato broth to a boil and skim.
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10
Slide the chicken rolls into the broth.
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11
Lower heat and cook gently for 10 minutes, turning frequently.
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12
Make sure that the chicken remains covered with liquid.
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13
Remove the chicken and set aside.
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14
Add the Port and continue cooking the tomato broth until it is thick and measures about 2 cups, about 5 minutes.
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15
Use a knife to remove the ties from the chicken.
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16
Carefully slice each breast into pieces 1 1/2 inches thick.
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17
Fan each in a circle on a plate.
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18
Ladle 1/2 cup of reduced tomato broth over each, sprinkle with the remaining celery leaves and hazelnuts and serve.
