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Chicken Braciole with Spinach
  • 1/4 cup pine nuts
  • 6 tablespoons extra-virgin olive oil
  • 2 medium shallots, finely chopped
  • 1 1/2 pounds curly leaf spinach, stemmed and chopped
  • Kosher salt
  • Freshly ground pepper
  • 1/4 cup golden raisins
  • 2 cups low-sodium chicken broth
  • 1/2 cup fine fresh bread crumbs
  • 1/2 cup grated Pecorino-Romano cheese
  • Eight 7-ounce skinless boneless chicken thighs, each pounded 1/2 inch thick
  • 8 thin slices of prosciutto (4 ounces)
  • 1/2 cup dry white wine
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh lemon juice
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