Ingredients
-
1 1/2 lbs chicken breasts, 5 cutlets sliced thin
-
salt, to taste
-
pepper, to taste
-
dried basil, to taste
-
1/8-1/4 teaspoon cayenne, to taste
-
-
1/4 cup pine nuts, toasted and divided in half
-
5 tablespoons sun-dried tomatoes packed in oil
-
1 1/2 ounces asiago cheese, cut into 5 strips
-
1 cup flour
-
1 egg, whisked
-
-
1 tablespoon olive oil
-
1 tablespoon butter
-
-
2 garlic cloves, minced
-
-
15 baby spinach leaves, washed and dried
Instructions
- Preheat oven to 325°F.
- Place one chicken breast cutlets between two pieces of clear plastic wrap; working from the center to the edges, pound the chicken lightly with a meat mallet, forming a rectangle about 1/4 inch thick; remove the plastic wrap.
- Place all cutlets in a single layer on a work surface. Season both sides with salt, pepper, basil and cayenne.
- Evenly distribute 1/2 the pine nuts (reserving 1/2 for garnish) on the cutlets, top with tomatoes, cheese and spinach leaves.
- Roll up the chicken securing them up with string or tooth picks into bundles. Repeat with remaining chicken.
- Coat each bundle with flour then dip into egg then back into flour.
- Whisk the remaining flour (about 1-2 tablespoons) into 1/4 cup of the chicken stock and set aside.
- In a large hot skillet cook chicken bundles in butter and oil 5-10 minutes turning until golden brown, adding additional butter if needed. Remove chicken and place in warm oven.
- Place garlic in pan and saute for 2 minutes. Add 1/3 cup white wine to the garlic to deglaze the pan. Add chicken stock and the flour/stock mixture. Whisk till smooth and thicken if to thick add additional stock. Simmering for 5 minutes.
- Remove chicken from oven top with sauce and garnish with pine nuts and fresh basil.