Lip Smacking Chicken Pillows

23 ingredients
10 steps

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
  • Filling
  • 1/4 cup pine nuts, toasted and divided in half (optional)
  • 15 baby spinach leaves, washed and dried
  • 5 tablespoons sun-dried tomatoes packed in oil
  • 1 1/2 ounces asiago cheese, cut into 5 strips
  • Coating
  • 1 cup flour
  • 1 egg, whisked
  • Frying
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Sauce
  • 2 garlic cloves, minced
  • 1/3 cup white wine
  • 1 cup chicken stock
  • Garnish
  • fresh basil
  • fresh parsley

Directions

  1. 1
    Preheat oven to 325°F.
  2. 2
    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.
  3. 3
    Place all cutlets in a single layer on a work surface. Season both sides with salt, pepper, basil and cayenne.
  4. 4
    Evenly distribute 1/2 the pine nuts (reserving 1/2 for garnish) on the cutlets, top with tomatoes, cheese and spinach leaves.
  5. 5
    Roll up the chicken securing them up with string or tooth picks into bundles. Repeat with remaining chicken.
  6. 6
    Coat each bundle with flour then dip into egg then back into flour.
  7. 7
    Whisk the remaining flour (about 1-2 tablespoons) into 1/4 cup of the chicken stock and set aside.
  8. 8
    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.
  9. 9
    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.
  10. 10
    Remove chicken from oven top with sauce and garnish with pine nuts and fresh basil.

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