Chicken · Dinner Favorites

Chicken Cutlets Brasciole

Something incredulous and astonishing happened this morning.

no, Daisy didn’t figure out how to work the new espresso machine while I was sleeping…… dang it……

For the first time in two weeks (that’s 14 days for us computatively-challenged peeps), I woke up without a headache. Talk about great news! I conclude that this is a clear indication that my circadian rhythm is back on track……. although the term “circadian rhythm” sounds like a dance routine from “Dancing with The Stars” if you ask me….


One year ago: Chocolate Waffles

Chicken Brasciole – adapted from Rachael Ray

1 cup flat-leaf parsley
1 tablespoon lemon zest
2 cloves garlic, finely chopped
3 slices white sandwich bread, torn
1/2 cup grated Parmigiano-Reggiano
4 pieces boneless, skinless chicken breast
Freshly ground black pepper
2 tbs. extra-virgin olive oil
2 tbs. butter
1 cup dry white wine
2 cups marinara sauce
2 tbs. fresh tarragon, a few sprigs, leaves chopped
Place parsley, lemon zest, garlic, torn bread and cheese into processor and pulse into a stuffing. 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 pepper. Fill the breasts with stuffing, roll and secure with toothpicks.Heat the olive oil and butter in a large skillet over medium-high heat. Brown the brasciole all over 7 to 8 minutes, remove and set aside. Deglaze pan with wine, scraping up the drippings. Stir in sauce and tarragon, add chicken back, cover and simmer 10 minutes. Slice and serve over pasta.

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