-
1
Pre-heat the oven to about 200u00b0C.
-
2
Toast the pine nuts until golden. Set aside to cool. (Note: I often do this in the microwave - spray some oil over the pine nuts and cook for about 2 minutes on high, checking them after 1 minute).
-
3
Between two pieces of cling film, pound the chicken fillets until a few mm thick all over.
-
4
Lay the capsicum strips the length of chicken, then place the feta, basil leaves, parmesan and pine nuts in the centre of the fillet.
-
5
Carefully roll the fillets and secure at the end with a toothpick. Secure the side with toothpicks to ensure the filling doesn't drop put.
-
6
Add the flour to a small plastic or ziplock bag. One at a time, place the secured chicken fillets inside the bay, and gently shake to coat the fillets with the flour.
-
7
Break the egg into a shallow bowl, and whisk so the white and yolk are combined. Gently coat the floured fillets in the egg mixture.
-
8
Place the panko or breadcrumbs in a bowl and roll the fillets in the panko until completely covered.
-
9
In a heavy based saucepan, add the oil and heat to medium-hot temperature.
-
10
Add the chicken bundles and cook all sides until golden brown, being careful not to burn the panko. Retain the chicken juices and brown bits in the pan for use with the sauce.
-
11
Transfer the fillets to an oiled oven tray and bake for about 20 minutes.
-
12
While the chicken is baking, place the saucepan back on the heat, and add the wine, cook until boiling. Add the stock and garlic granules, reduce heat and simmer uncovered for at least 15 minutes. If the sauce needs thickening, combine the cornflour and water in a small cup, mix well and then add to the sauce mixture.
-
13
Once the chicken is cooked, place on serving plates and pour the sauce over the chicken, Garnish with spring onion or chives.
