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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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These are so pretty-Susie's ingredients and an avogolemeno sauce that I learned from someone here at Recipezaar. Sliced on the diagonal so that the stuffing shows, they look lovely on a bed of jasmine rice or steamed spinach. Ingredients:
4 boneless skinless chicken breasts |
1/2 cup baby spinach leaves, stemmed and washed |
4 anchovies |
4 cloves garlic |
1 small fresh cayenne pepper, chopped fine (or 1/4 teaspoon cayenne) |
1/2 cup cashews (or 1/4 cup of cashew butter) |
2 tablespoons extra virgin olive oil |
1 tablespoon fresh lemon juice |
1/2 cup dried apricot, chopped fine |
1/4 cup raisins |
1/2 cup white wine |
1/2 cup fine breadcrumbs |
2 eggs |
1 cup chicken stock |
Directions:
1. Pound the chicken breasts very thin-like the thinnest scallopini
2. Simmer the chopped apricots and the raisins in the white wine till apricots are soft and raisins are plump; remove from heat and allow to cool slightly
3. Mash the garlic cloves into a paste and set aside
4. If using raw cashews, grind in coffee grinder until the nuts form a paste; if using cashew butter, proceed to next step
5. Spread a thin layer of cashew butter/paste over the pounded chicken
6. Lay a layer of spinach leaves over the chicken
7. Scatter the apricots and raisins over the chicken
8. Roll the chicken up tightly, tucking in the ends
9. Beat one egg
10. Dip each chicken roll into the beaten egg
11. Roll each chicken roll in the breadcrumbs till lightly coated
12. Heat the olive oil in a skillet over medium heat
13. Saute the chicken rolls, turning with tongs, until cooked on all sides
14. Remove chicken rolls to an oven-proof plate; tent with foil; keep warm
15. If necessary, add additional olive oil to pan
16. Add anchovies and saute till anchovies dissolve into oil
17. Add garlic paste and pepper
18. Add chicken stock and bring to a boil and reduce slightly
19. Lower heat
20. Mix remaining egg with cornstarch
21. Whisk in lemon juice and continue to whisk until mixture is smooth
22. Temper in some of the chicken stock mixture
23. Gently add egg/lemon mixture to chicken stock mixture
24. Return to low heat
25. Whisk till smooth and thickened to the consistency of thin custard
26. Slice chicken rolls on the diagonal
27. Pool sauce on dinner plates
28. Lay chicken slices on top of sauce and serve
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