Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Pour the very hot water in a small bowl. Add the raisins and plump for 5 minutes.
Step 2
Lightly toast the pine nuts in a small dry skillet over medium-low heat. Watch them so they don’t burn. Set them aside on a plate to cool.
Step 3
Place the parsley, lemon zest, garlic, bread, cheese, raisins, and nuts into a processor and pulse into a stuffing.
Step 4
Butterfly the chicken by cutting into and across the breast but not all the way through, so that it opens like a book. Pound out the cutlets and season the chicken with salt and pepper. Fill the breasts with stuffing, then roll and secure with toothpicks.
Step 5
Heat the EVOO and butter in a large skillet over medium-high heat. Brown the chicken all over for 7 to 8 minutes, then remove from the pan and deglaze the pan with the wine. Scrape up the drippings, stir in the tomato sauce and tarragon, and return the chicken to the sauce. Cover and simmer for 15 minutes, or until cooked through, then slice and serve.
