Florentine Basil-stuffed Chicken Breasts |
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Prep Time: 480 Minutes Cook Time: 40 Minutes |
Ready In: 520 Minutes Servings: 6 |
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Created for RSC #6. The ingredients in the contest just called out to create this recipe! Very elegant for a dinner party, or go ahead and spoil your family. Prep time includes the time it takes for the chicken to hang out in the fridge. Ingredients:
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) |
Directions:
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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