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1
Preheat oven to 325u00b0F.
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2
Place one chicken breast cutlets between two pieces of clear plastic wrap; working from the center to the edges, pound the chicken lightly with a meat mallet, forming a rectangle about 1/4 inch thick; remove the plastic wrap.
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3
Place all cutlets in a single layer on a work surface. Season both sides with salt, pepper, basil and cayenne.
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4
Evenly distribute 1/2 the pine nuts (reserving 1/2 for garnish) on the cutlets, top with tomatoes, cheese and spinach leaves.
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5
Roll up the chicken securing them up with string or tooth picks into bundles. Repeat with remaining chicken.
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6
Coat each bundle with flour then dip into egg then back into flour.
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7
Whisk the remaining flour (about 1-2 tablespoons) into 1/4 cup of the chicken stock and set aside.
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8
In a large hot skillet cook chicken bundles in butter and oil 5-10 minutes turning until golden brown, adding additional butter if needed. Remove chicken and place in warm oven.
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9
Place garlic in pan and saute for 2 minutes. Add 1/3 cup white wine to the garlic to deglaze the pan. Add chicken stock and the flour/stock mixture. Whisk till smooth and thicken if to thick add additional stock. Simmering for 5 minutes.
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10
Remove chicken from oven top with sauce and garnish with pine nuts and fresh basil.
