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.
|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|
Preheat the oven to 375.
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.
Remove from the heat and stir in the raisins, bread crumbs, orange zest, and basil, and cool slightly.
Pound the chicken breasts with the flat side of a meat tenderizer into 1/2-inch thick cutlets.
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.
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.
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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