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1
Pound the chicken breasts very thin--like the thinnest scallopini
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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
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3
Mash the garlic cloves into a paste and set aside
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4
If using raw cashews, grind in coffee grinder until the nuts form a paste; if using cashew butter, proceed to next step
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5
Spread a thin layer of cashew butter/paste over the pounded chicken
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6
Lay a layer of spinach leaves over the chicken
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7
Scatter the apricots and raisins over the chicken
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8
Roll the chicken up tightly, tucking in the ends
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9
Beat one egg
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10
Dip each chicken roll into the beaten egg
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11
Roll each chicken roll in the breadcrumbs till lightly coated
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12
Heat the olive oil in a skillet over medium heat
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13
Saute the chicken rolls, turning with tongs, until cooked on all sides
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14
Remove chicken rolls to an oven-proof plate; tent with foil; keep warm
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15
If necessary, add additional olive oil to pan
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16
Add anchovies and saute till anchovies dissolve into oil
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17
Add garlic paste and pepper
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18
Add chicken stock and bring to a boil and reduce slightly
-
19
Lower heat
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20
Mix remaining egg with cornstarch
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21
Whisk in lemon juice and continue to whisk until mixture is smooth
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22
Temper in some of the chicken stock mixture
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23
Gently add egg/lemon mixture to chicken stock mixture
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24
Return to low heat
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25
Whisk till smooth and thickened to the consistency of thin custard
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26
Slice chicken rolls on the diagonal
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27
Pool sauce on dinner plates
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28
Lay chicken slices on top of sauce and serve
