4 boneless, skinless chicken breasts
1/2 cup golden raisins
1/4 cup pine nuts, toasted
2 tablespoons chopped fresh parsley
2 garlic cloves
3 slices Italian bread
1/3 cup grated Parmesan cheese
Salt and pepper
2 tablespoons olive oil
2 tablespoons butter
1 cup dry white wine
3-4 basil leaves
1 tablespoon butter
Butterfly the chicken breasts by cutting into the thickest side of the breast.
Cut across but not all the way through; open the breast like a book. Pound
each breast to an even thickness, about 1/4-inch thick. Season each breast
with salt and pepper.
Place the raisins, pine nuts, parsley, garlic, bread, and Parmesan in a food
processor. Process until finely ground and combined. Divide the mixture into
4 equal portions. Spread one of the portions on each chicken breast. Roll the
breasts up and secure with toothpicks.
Heat the oil and butter in a large skillet over medium-high heat. Brown the
chicken all over, about 7 minutes. Transfer the breasts to a plate. Add the
wine to the skillet and deglaze the pan. Stir in the tomato sauce and basil
leaves. Return the chicken to the sauce. Cover and simmer for 15 minutes,
occasionally turning the chicken rolls. Transfer the chicken to a cutting board,
and cut into 1-inch slices. Stir 1 tablespoon butter into the sauce in the skillet.
Pour the sauce onto a serving platter; arrange the chicken slices on top.