In a mixing bowl combine the breadcrumbs, the onion-garlic mixture, the parsley and cheese and the juices. Chop the raisins or currants and pine nuts coarse. Add them to the bowl.
Do it it just like Cucina Sicillia! Bring chicken stock to a simmer. Add bay leaves, saffron, salt and pepper. Steep for 5 minutes.
Combine chopped garlic and rosemary leaves, fennel seed, salt, and ground pepper in a small mixing bowl. Reserve 1 tablespoon of the herb mixture for the potatoes.
Remove all meat from the rib leading up to the main eye of the rib. This is called Frenching. Butterfly the rib eye and pound till very thin. Season eggs lightly with salt. Soak the chops in the eggs for 30 minutes. Mix breadcrumbs with the garlic and parsley in a mixing bowl.
Heat the butter and the olive oil in large skillet over medium heat. Season chicken lightly with salt and pepper. Dredge the involtini in flour, shaking off any excess. Sauté the chicken for 8 to 10 minutes until it is lightly browned on all sides.
Food is at the very heart of Latin culture. The savory aroma of a favourite dish can transport you back to a time and place half a world away. TLN’s lifestyle shows take you on a culinary tour while serving up the best food and recipes from Italy and Latin America. Buon Appetito! ¡Buen apetito!