Recipes Chicken Braciole with Spinach 5.0 (5,753) Add your rating & review Actress Ali Larter's hearty and savory chicken braciole stuffed with spinach and raisins can be made ahead and rewarmed in minutes. Slideshow: Chicken Thigh Recipes By Ali Larter Ali Larter Ali Larter is an American actress best known for her roles in television and movies. She is the author of Kitchen Revelry (2013), a book that celebrates seasonal cooking and entertaining. Ali served as a judge on Top Chef Masters and Chopped Junior. She has demonstrated her culinary skills on Beat Bobby Flay, Rachael Ray, and the Today show.Experience: Although Ali Larter is primarily known for her acting in television and film, she has cultivated a reputation for being a passionate cook who throws exceptionally fun parties. She channeled all her culinary and entertaining expertise into writing her cookbook Kitchen Revelry: A Year of Festive Menus From My Home to Yours (2013). The popularity and success of the book inspired the creation of alilarter.com, where Ali blogs about food and lifestyle. Ali's recipes are featured online and in publications like Food & Wine, The Splendid Table, People, and US Weekly. She has judged cooking competitions on shows such as Top Chef Masters and Chopped Junior. In addition to performing cooking demonstrations on television, Ali even teamed up with chef Michale Voltaggio on Beat Bobby Flay: LA Takeover to challenge Flay. Food & Wine's Editorial Guidelines Updated on January 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Amy Neunsinger Active Time: 1 hrs Total Time: 2 hrs Yield: 8 Ingredients 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 Directions In a small skillet, toast the pine nuts over moderately low heat, shaking the pan occasionally, until golden, 5 to 7 minutes. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Add the shallots and cook over moderate heat, stirring, until golden, 5 minutes. Add the spinach and cook, stirring, until wilted; season with salt and pepper. Add the raisins and 1/2 cup of the chicken broth and bring to a boil, then simmer over moderately high heat until almost all of the liquid has evaporated, 3 minutes. Transfer the spinach to a bowl and stir in the pine nuts, bread crumbs and cheese; let cool slightly. Wipe out the casserole. Arrange the chicken thighs on a work surface. Top each thigh with a prosciutto slice and the spinach mixture, spreading it evenly and leaving a 1/2-inch border all around. Tightly roll up each thigh and tie at 1-inch intervals with kitchen string. Heat 2 tablespoons of the oil in the casserole. Season the chicken with salt and pepper and add half of the bundles to the casserole, seam side down. Cook over moderately high heat, turning, until browned all over, 5 minutes. Transfer the chicken to a platter; scrape up any cheese from the bottom of the casserole. Repeat with the remaining 2 tablespoons of oil and chicken bundles. Add the wine and remaining 1 1/2 cups of broth to the casserole. Bring to a simmer over moderate heat, scraping up any browned bits. Add the chicken bundles and bring to a boil. Cover and cook over low heat, turning, until the chicken is cooked through, 45 minutes. Transfer to a cutting board; cover with foil. Strain the liquid and wipe out the casserole. Add the liquid and boil until reduced to 1 1/2 cups, 10 minutes. Whisk in the butter and lemon juice; season with salt and pepper. Discard the string from the rolls, slice 1 inch thick and serve with the sauce. Make Ahead The braciole can be refrigerated for up to 2 days before cooking. Serve With Mashed potatoes. Suggested Pairing Floral, balanced Italian Pinot Noir. Rate it Print