One of my favorite dishes that I learned how to make while in Italy was a traditional Braciole.  A rolled piece of tender beef simmering away in marinara sauce and stuffed with a mixture of capers, herbs, breadcrumbs, pine nuts and Pecorino cheese.  Truly the most flavorful and tender piece of meat I have ever eaten, this classic Italian dish is always a hit.  While flipping through January’s Food & Wine magazine, I came across this recipe for a ‘Chicken Braciole with Spinach.’  Cooked similarly to the beef version I am familiar with, this recipe involves pounding chicken thighs and stuffing them with a mixture of spinach, shallots, breadcrumbs, raisins, pine nuts and cheese.  Tied with kitchen twine and then seared, these lovely rolled chicken thighs are then cooked in white wine and chicken broth until cooked through. Served with a reduction of the sauce the chicken cooked in, enhanced with butter and lemon juice, this dish was fun to make and even more fun to eat. The process itself takes a bit of time, but the results are rewarding and fantastico.

(To view this recipe, click on the following link: http://www.foodandwine.com/recipes/chicken-braciole-with-spinach)

Tagged: braciole, bread crumbs, chicken braciole, chicken broth, chicken thighs, entree, Food & Wine magazine, golden raisins, grated cheese, Italian, kitchen twine, lemon juice, Parmesan cheese, pecorino cheese, pine nuts, prosciutto, raisins, shallots, spinach, stuffed meat, stuffing, white wine