Ingredients
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2 skinless chicken breast halves
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1/3 cup chopped cashews
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1 cup baby spinach leaves, firmly packed
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4 phyllo pastry sheets
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1/2 cup seasoned dry bread crumb
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2 teaspoons italian seasoning, divided
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60 g butter, melted
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2 teaspoons minced garlic
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2 tablespoons olive oil
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1 (400 g) can diced tomatoes
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1/4 cup white wine
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1/4 cup basil leaves, firmly packed
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1/3 cup light cream
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1 teaspoon italian seasoning
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1/3 cup shredded lite mozzarella cheese
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1 egg, beaten
Instructions
- Pre-heat oven to 180C / 375°F
- Mix seasoned breadcrumbs with Italian seasoning in a shallow bowl; dip chicken into beaten egg, then into breadcrumb mixture, thoroughly coating
- Heat olive oil in frying pan; cook chicken, around 7 -10 minutes depending on breast thickness; set aside on paper towel
- Return pan to heat; lightly toast chopped cashews and toss through spinach til wilted; put cashew-spinach mix in a bowl and stir through mozzarella
- Mix melted butter and minced garlic together
- Spread out two sheets of phyllo on top of each other, brush with melted butter, fold in half
- Now place one of the chicken breast halves on phyllo, top with half cashew-spinach-cheese mixture, roll up to form a parcel, brush with butter mixture again
- Place in greased oven tray; repeat with other breast half, cook in pre-heated oven for 20 minutes or til browned
- Meanwhile, make the tomato-basil sauce: In same pan (no need to clean!), pour diced tomatoes, white wine, garlic and seasoning, bring to the boil then simmer 15 minutes, stirring occasionally
- Stir though cream and shredded basil leaves and heat through for 5 minutes; season with salt and pepper as desired
- Serve over phyllo chicken with a side of veggies!