Sicilian Chicken Involtini

The traditional Sicilian flavor combination of raisins and pine nuts makes its way into a plain Jane chicken breast for a juicy surprise. Slow-simmered in tomato sauce, these involtini (“little bundles” in Italian) are always a big hit.

Casey Barber

Sicilian Chicken Involtini

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    2 tablespoons olive oil 1/2 cup panko bread crumbs
    1/2 small yellow onion, diced Zest of 1 orange
    Kosher salt 2 tablespoons minced basil
    1/4 cup pine nuts 4 boneless, skinless chicken breasts
    1/2 cup raisins 2 cups spaghetti sauce


    Prep: 15 min Total:
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    • 1

      Preheat the oven to 375.

    • 2

      Heat the olive oil in a small skillet over medium heat. Add the onion and a pinch of kosher salt and cook for 5 minutes, until softened but not browned. Add the pine nuts and cook for 2 minutes more until slightly toasted.

    • 3

      Remove from the heat and stir in the raisins, bread crumbs, orange zest, and basil, and cool slightly.

    • 4

      Pound the chicken breasts with the flat side of a meat tenderizer into 1/2-inch thick cutlets.

    • 5

      Spread the cooled filling evenly across the pounded chicken breasts. Starting with one of the shorter ends of the breast, roll the meat up like a sushi roll.

    • 6

      Place the rolled chicken breasts in a 9-inch square baking dish. Pour the spaghetti sauce over and around the chicken and sprinkle any remaining filling on top of the dish.

    • 7

      Bake for 30 minutes, until the chicken is golden brown and the sauce is bubbling. Serve with crusty bread or your favorite cooked whole grain, if desired.

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