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Friday, February 27, 2015

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

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