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1
First make the basil filling:
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2
Combine all the ingredients with just a few tablespoons of olive oil in the food processor
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3
Process until finely chopped, scraping down the sides of the bowl
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4
With the processor running, add the rest of the olive oil through the food tube until a paste forms
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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
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6
Sprinkle with salt and pepper to taste
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7
Combine the margarine with the basil filling
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8
Spread 2 tablespoons of the stuff across each pounded chicken breast
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9
Roll up the breast and secure it with a toothpick
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10
Combine the cornflakes, ground cashews and paprika in a shallow bowl
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11
Beat the eggs in a separate bowl
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12
Dip the chicken bundles in the egg, then dredge in the crumb mixture
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13
Cover a baking dish in parchment paper and place the bundles in the dish
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14
Cover and place in the fridge for 6-8 hours
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15
Preheat the oven to 350 degrees F
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16
Bring the chicken to room temperature
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17
Bake uncovered for 35 minutes
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18
Let stand for 10 minutes
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19
Remove the toothpicks
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20
Wash the spinach well and tear the leaves into smaller pieces
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21
Wilt the spinach in a hot pan, with just the water clinging to the leaves, about 3 minutes
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22
Season to taste with salt and pepper
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23
Place the spinach flat on a serving dish
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24
Place the chicken bundles on top, garnish with sprigs of basil
