CHICKEN BRACIOLE WITH LEMON SAUCE

Ingredients

• 1/4 cup dried bread crumbs
• 1/4 cup golden raisins
• 1/3 cup grated Parmesan 
• 1/3 cup grated Iberico
• 1/3 cup grated Manchego 
• 10 slices of prociutto
• 2 cups of spinach (remove all water with a cheese cloth) 
• 2 small lemons
• 3 cups of chicken stock
• Salt and freshly ground black pepper
• 5 chicken breasts (butterflied and pounded flat)
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Directions

Stir the spinach, bread crumbs, raisins, and cheeses in a medium bowl and mix well.

Place the flattened chicken breast on a cutting board and place 2 strips of prosciutto lengthwise. Now put the spinach mixture at the short end of the breast and roll it up carefully.  Use toothpicks or butcher's twine so it stays secure. Sprinkle the braciole with salt and pepper.

In a hot saute pan, quickly sear all sides of the braciole (especially the seams). Don't cook all the way.

In a deep pan, heat 2 cups of chicken stock until it is at a rapid boil (you want to reduce and concentrate the flavor). When it has reduced by half add the juice from 2 lemons. Continue to reduce until it coats your spoon.

Preheat the oven to 325 degrees F. 

Add the braciole to a casserole dish and put 1 cup of chicken stock on the bottom of pan. Cover partially with foil and bake until the meat is tender, turning the braciole and basting with the sauce every 10 minutes. After 30 minutes, uncover and continue baking for 10 minutes. Let the braciole rest for a few minutes. 

Using a large serrated knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the warm lemon sauce over and serve with wild rice. Bon Appetit !!