Chicken Braciole Messinese

Directions

1. 1
   Preheat the oven to 450° F.
2. 2
   In a mixing bowl combine 1 cup of the pine nuts, the pecorino, and nutmeg.
3. 3
   Place the chicken legs skin side down on a cutting board and season with salt and pepper.
4. 4
   Divide the pine nut mixture among the chicken legs, filling them as full as possible.
5. 5
   Fold the meat up and around the mixture and tie tightly with butcher's twine.
6. 6
   Place the legs in a small roasting pan, flap side down.
7. 7
   Roast for 25 to 30 minutes, or until browned and crispy and cooked through.
8. 8
   Remove from oven and allow to cool.
9. 9
   In a medium bowl, mix the chopped tomatoes, olives, capers, olive oil, vinegar, red pepper flakes, and currants.
10. 10
    Place 1 piece of chicken on each plate and spoon some over each piece of chicken and serve.