Florentine Basil-Stuffed Chicken Breasts - cooking recipe

Ingredients

Basil stuffing
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)

Preparation

First make the basil filling:
Combine all the ingredients with just a few tablespoons of olive oil in the food processor
Process until finely chopped, scraping down the sides of the bowl
With the processor running, add the rest of the olive oil through the food tube until a paste forms
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
Sprinkle with salt and pepper to taste
Combine the margarine with the basil filling
Spread 2 tablespoons of the stuff across each pounded chicken breast
Roll up the breast and secure it with a toothpick
Combine the cornflakes, ground cashews and paprika in a shallow bowl
Beat the eggs in a separate bowl
Dip the chicken bundles in the egg, then dredge in the crumb mixture
Cover a baking dish in parchment paper and place the bundles in the dish
Cover and place in the fridge for 6-8 hours
Preheat the oven to 350 degrees F
Bring the chicken to room temperature
Bake uncovered for 35 minutes
Let stand for 10 minutes
Remove the toothpicks
Wash the spinach well and tear the leaves into smaller pieces
Wilt the spinach in a hot pan, with just the water clinging to the leaves, about 3 minutes
Season to taste with salt and pepper
Place the spinach flat on a serving dish
Place the chicken bundles on top, garnish with sprigs of basil