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1
To make the sauce, in a large pot of salted boiling water, cook the spinach until deep green, about 45 seconds.
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2
Drain it and transfer to a plate to cool.
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3
When cool enough to handle, squeeze out the excess liquid and set aside.
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4
In a medium saucepan over medium heat, heat the butter.
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5
Add the onion and cook, stirring occasionally, until soft, about 5 minutes.
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6
Add the garlic, vinegar, broth, sugar and curry and bring to a boil.
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7
Boil until reduced by a third, about 1 1/2 minutes.
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8
Stir in the spinach and return to a boil.
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9
Remove from the heat and set aside.
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10
When the spinach mixture has cooled, transfer to a blender and puree until smooth.
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11
Season with salt and pepper and set aside.
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12
To make the chicken, in a large skillet over high heat, heat 2 tablespoons of the oil.
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13
Add the mushrooms, shallots and garlic and cook, stirring occasionally, until lightly browned and soft, about 6 minutes.
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14
Season with salt and pepper.
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15
Transfer the mushroom mixture to a baking sheet in an even layer and set aside to cool.
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16
Preheat the oven to 300 degrees.
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17
When the mushroom mixture is cool, transfer to a food processor with the chicken tenderloins and pulse until a paste forms.
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18
Divide the paste into 6 equal portions.
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19
Season the chicken breasts with salt and pepper.
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20
On a work surface, lay out a 12-inch length of heavy-duty plastic wrap and place 1 portion of the paste in the center.
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21
Fold the plastic in half and, using a rolling pin, flatten the paste until slightly larger than half a chicken breast.
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22
Unfold the plastic and place a piece of chicken, smooth-side down, on the paste and gather the plastic up and around the breast.
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23
Cut the excess plastic and discard.
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24
Transfer the wrapped chicken, paste-side up, to a parchment-lined baking sheet.
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25
Repeat with the remaining paste and chicken breasts.
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26
Bake until firm and cooked through, about 25 minutes.
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27
(The plastic will not melt.)
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28
Remove the chicken from the oven and preheat the broiler.
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29
Carefully unwrap the plastic and return the breasts, paste-side up, to the baking sheet relined with foil.
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30
Brush with the remaining tablespoon of oil and lightly sprinkle with bread crumbs.
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31
Broil until golden brown, about 3 minutes.
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32
Set aside for 5 minutes.
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33
Reheat the sauce.
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34
Slice the breast halves on the diagonal and arrange each one on a plate, fanning out the slices.
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35
Ladle the sauce alongside each breast and serve.
