Ingredients:
2 skinless chicken breast halves
1/3 cup chopped cashews
1 cup baby spinach leaves, firmly packed
4 phyllo pastry sheets
1/3 cup shredded lite mozzarella cheese
1 eggs, beaten
1/2 cup seasoned dry bread crumbs
2 teaspoons italian seasoning, divided
60 g butter, melted
2 teaspoons minced garlic
2 tablespoons olive oil
1 (400 g) cans diced tomatoes
1/4 cup white wine
1/4 cup basil leaves, firmly packed
1/3 cup light cream
1 teaspoon italian seasoning
2 tablespoons garlic flakes
salt and pepper, to taste
Directions:
Pre-heat oven to 180C / 375 F
Mix seasoned breadcrumbs with Italian seasoning in a shallow bowl; dip chicken into beaten egg, then into breadcrumb mixture, thoroughly coating
Heat olive oil in frying pan; cook chicken, around 7 -10 minutes depending on breast thickness; set aside on paper towel
Return pan to heat; lightly toast chopped cashews and toss through spinach til wilted; put cashew-spinach mix in a bowl and stir through mozzarella
Mix melted butter and minced garlic together
Spread out two sheets of phyllo on top of each other, brush with melted butter, fold in half
Now place one of the chicken breast halves on phyllo, top with half cashew-spinach-cheese mixture, roll up to form a parcel, brush with butter mixture again
Place in greased oven tray; repeat with other breast half, cook in pre-heated oven for 20 minutes or til browned
Meanwhile, make the tomato-basil sauce: In same pan (no need to clean!), pour diced tomatoes, white wine, garlic and seasoning, bring to the boil then simmer 15 minutes, stirring occasionally
Stir though cream and shredded basil leaves and heat through for 5 minutes; season with salt and pepper as desired
Serve over phyllo chicken with a side of veggies!
Servings: 2
Time preparation: 20 min.
Time total: 40 min.