2) Lightly toast nuts in a small skillet over medium-low heat.
3) Drain sultanas and pat dry. Place sultanas, nuts, parsley, lemon zest, garlic, torn bread and cheese into processor and pulse into a stuffing.
4) Butterfly the chicken open by cutting into and across the breast but not all the way through. Pound out the cutlets and season the chicken with salt and pepper. Fill the breasts with stuffing, roll and secure with toothpicks.
5) Heat the olive oil and butter in a large skillet over medium-high heat. Brown the brasciole all over for 7 to 8 minutes, remove and set aside. Deglaze the pan with wine, scraping up the drippings. Stir in the tomatoes and tarragon, return the chicken to the pan, cover and simmer for 15 minutes.
Slice and serve.