Ingredients

Instructions

  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