How to make it

  • Pour very hot tap water into small bowl. Add raisins and plump 5 mins
  • Lightly toast nuts in small skillet over low heat
  • Drain raisins and pat dry. Place raisins,nuts,parsley,lemon zest,garlic,torn bread and cheese in food processor and pulse into stuffing.
  • Butterfly the chicken open bt cutting into and across the brest but not all the way through. Pound out cutlets and seson withsalt and pepper. Fill the breasts with the stuffing,roll and secure with toothpicks.
  • Heat oil and butter in large skillet over med-high heat. Brown brasciole all over 7 to 8 mins,rwemove and set aside. Deglaze pan with wine,scraping up drippings. Stir in tomato sauce and tarragon,add chicken back,cover and simmer 15 mins. Slice and serve.

Reviews & Comments 3

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    " It was excellent "
    peetabear ate it and said...
    this one sounds good thank you ^5
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    " It was excellent "
    lacrenshaw ate it and said...
    Yes! she does and you have just proven that BIG time, pat. My thanks and my ^5.
    Lorraine
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  • borinda 5 years ago
    I had a quiet giggle at your comment that RR does have some good recipes. Your point is valid, most are too cutesy and not worth the cost of the ingredients. This one, though, does sound worth the try, I'm printing it out.
    Was this review helpful? Yes Flag

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