Florentine Basil-stuffed Chicken Breasts
Total Time: 8 hrs 40 mins
Preparation Time: 8 hrs
Cook Time: 40 mins
Ingredients
- Servings: 6
- 1 cup fresh basil leaf
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 tablespoon lemon, zest of
- 1/2 cup olive oil
- salt and pepper
- 6 boneless skinless chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 3 tablespoons margarine, softened
- 2 eggs
- 3/4 cup crushed corn flakes
- 1/4 cup finely ground cashews
- sweet paprika, to taste
- 1 bag fresh spinach
- salt and pepper
- fresh basil sprig (to garnish)
Recipe
- 1 first make the basil filling:
- 2 combine all the ingredients with just a few tablespoons of olive oil in the food processor
- 3 process until finely chopped, scraping down the sides of the bowl
- 4 with the processor running, add the rest of the olive oil through the food tube until a paste forms
- 5 place the chicken breasts between two sheets of plastic wrap and pound them with a mallet or with a cutting board to an even thickness
- 6 sprinkle with salt and pepper to taste
- 7 combine the margarine with the basil filling
- 8 spread 2 tablespoons of the stuff across each pounded chicken breast
- 9 roll up the breast and secure it with a toothpick
- 10 combine the cornflakes, ground cashews and paprika in a shallow bowl
- 11 beat the eggs in a separate bowl
- 12 dip the chicken bundles in the egg, then dredge in the crumb mixture
- 13 cover a baking dish in parchment paper and place the bundles in the dish
- 14 cover and place in the fridge for 6-8 hours
- 15 preheat the oven to 350 degrees f
- 16 bring the chicken to room temperature
- 17 bake uncovered for 35 minutes
- 18 let stand for 10 minutes
- 19 remove the toothpicks
- 20 wash the spinach well and tear the leaves into smaller pieces
- 21 wilt the spinach in a hot pan, with just the water clinging to the leaves, about 3 minutes
- 22 season to taste with salt and pepper
- 23 place the spinach flat on a serving dish
- 24 place the chicken bundles on top, garnish with sprigs of basil
No comments:
Post a Comment