Cool Chicken Braciole Messinese

This recipe is for stuffed, boneless chicken leg quarters. If you have a friendly butcher, have them remove the thigh and drumstick bones, and that will save you a lot of time. The filling has a nice texture with crunchy pine nuts and smooth Pecorino cheese. The Italian salsa-like topping of fresh tomatoes, olives, capers, currants and seasonings really goes well with the chicken and brings fresh, vibrant flavors to the dish. It also makes a nice presentation.

While not a dish that can be whipped up on the average weeknight, my dinner party guests all loved it, and I'll make it again when I have the time to carve up more chicken legs.