Florentine Basil-Stuffed Chicken Breasts

1. 1

   First make the basil filling:

2. 2

   Combine all the ingredients with just a few tablespoons of olive oil in the food processor

3. 3

   Process until finely chopped, scraping down the sides of the bowl

4. 4

   With the processor running, add the rest of the olive oil through the food tube until a paste forms

5. 5

   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

6. 6

   Sprinkle with salt and pepper to taste

7. 7

   Combine the margarine with the basil filling

8. 8

   Spread 2 tablespoons of the stuff across each pounded chicken breast

9. 9

   Roll up the breast and secure it with a toothpick

10. 10

    Combine the cornflakes, ground cashews and paprika in a shallow bowl

11. 11

    Beat the eggs in a separate bowl

12. 12

    Dip the chicken bundles in the egg, then dredge in the crumb mixture

13. 13

    Cover a baking dish in parchment paper and place the bundles in the dish

14. 14

    Cover and place in the fridge for 6-8 hours

15. 15

    Preheat the oven to 350 degrees F

16. 16

    Bring the chicken to room temperature

17. 17

    Bake uncovered for 35 minutes

18. 18

    Let stand for 10 minutes

19. 19

    Remove the toothpicks

20. 20

    Wash the spinach well and tear the leaves into smaller pieces

21. 21

    Wilt the spinach in a hot pan, with just the water clinging to the leaves, about 3 minutes

22. 22

    Season to taste with salt and pepper

23. 23

    Place the spinach flat on a serving dish

24. 24

    Place the chicken bundles on top, garnish with sprigs of basil

* Per serving · 4 servings · Values may vary.