Chicken cutlets brasciole

Chicken cutlets brasciole

  • Preparation Time20 mins
  • Cooking Time23 mins
  • Serves4
  • DifficultyMedium
110ml hot water
Handful golden sultanas
56g pine nuts
225g flat-leaf parsley
1 tbsp lemon zest
2 cloves garlic, finely chopped
3 slices white sandwich bread, torn
110g grated Parmigiano Reggiano cheese
4 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
2 tbsps extra-virgin olive oil
30g butter
225ml dry white wine
450ml tomato sauce
2 tbsps fresh tarragon, a few sprigs, leaves chopped
1) Pour very hot tap water into a small bowl. Add sultanas and plump for 5 minutes.

2) Lightly toast nuts in a small skillet over medium-low heat.

3) Drain sultanas and pat dry. Place sultanas, nuts, parsley, lemon zest, garlic, torn bread and cheese into processor and pulse into a stuffing.

4) Butterfly the chicken open by cutting into and across the breast but not all the way through. Pound out the cutlets and season the chicken with salt and pepper. Fill the breasts with stuffing, roll and secure with toothpicks.

5) Heat the olive oil and butter in a large skillet over medium-high heat. Brown the brasciole all over for 7 to 8 minutes, remove and set aside. Deglaze the pan with wine, scraping up the drippings. Stir in the tomatoes and tarragon, return the chicken to the pan, cover and simmer for 15 minutes.

Slice and serve.

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