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1
Flatten the chicken breasts. Cut each breast in half; we'll be stacking them later, so you want them roughly the same size. Season with salt, pepper and flour.
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2
Warm the Feta so that it's easier to work with and mix with the Cream cheese. Shape two cheese patties that are the same diameter as the chicken pieces (the cheese will be going in between the pieces). Wrap the cheese in saran wrap and place in the fridge to set.
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3
Whiz up a handful of cashews in a blender to powder.
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4
Cut the bottoms from the bok choi and place in a metal colander/strainer.
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5
Seed a pomegranate. The easiest way to do this is hold the pom over a bowl of water. The seeds will sink and the rind will float, making separation easy.
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6
In a sauce pan, start reducing the pom juice and red wine. When this is getting thicker (covers the back of a spoon), start steaming the bok choi and frying the cashews in butter with paprika and chili powder.
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7
Melt a load of butter in the chicken pan. When foaming, drop in the chicken and fry for 2-3 minutes per side.
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8
When the chicken is in, add the stock/wine/shortening to the pom/wine reduction. Add the cashew powder to the butter and cashews. Pour in 1/3 cup water into the cashews as well. It should thicken.
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9
Plate:
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10
When the chicken is done cooking, put one piece on the plate, the cheese, then the other piece of chicken. Place a row of steamed bok choi vertically alongside the chicken. Pour cashews on other side of bok choi from chicken. Pour the pom/wine sauce over the chicken. Put a small palmful of seeds on top of the chicken.
