Ingredients:
4 boneless skinless chicken breasts
1/2 cup baby spinach leaves, stemmed and washed
4 anchovies
4 cloves garlic
1 small fresh cayenne peppers, chopped fine ( or 1/4 teaspoon cayenne)
1/2 cup cashews ( or 1/4 cup of cashew butter)
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1/2 cup dried apricots, chopped fine
1/4 cup raisins
1/2 cup white wine
1/2 cup fine breadcrumbs
2 eggs
1 cup chicken stock
Directions:
Pound the chicken breasts very thin–like the thinnest scallopini
Simmer the chopped apricots and the raisins in the white wine till apricots are soft and raisins are plump; remove from heat and allow to cool slightly
Mash the garlic cloves into a paste and set aside
If using raw cashews, grind in coffee grinder until the nuts form a paste; if using cashew butter, proceed to next step
Spread a thin layer of cashew butter/paste over the pounded chicken
Lay a layer of spinach leaves over the chicken
Scatter the apricots and raisins over the chicken
Roll the chicken up tightly, tucking in the ends
Beat one egg
Dip each chicken roll into the beaten egg
Roll each chicken roll in the breadcrumbs till lightly coated
Heat the olive oil in a skillet over medium heat
Saute the chicken rolls, turning with tongs, until cooked on all sides
Remove chicken rolls to an oven-proof plate; tent with foil; keep warm
If necessary, add additional olive oil to pan
Add anchovies and saute till anchovies dissolve into oil
Add garlic paste and pepper
Add chicken stock and bring to a boil and reduce slightly
Lower heat
Mix remaining egg with cornstarch
Whisk in lemon juice and continue to whisk until mixture is smooth
Temper in some of the chicken stock mixture
Gently add egg/lemon mixture to chicken stock mixture
Return to low heat
Whisk till smooth and thickened to the consistency of thin custard
Slice chicken rolls on the diagonal
Pool sauce on dinner plates
Lay chicken slices on top of sauce and serve
Servings: 4
Time preparation: 30 min.
Time total: 60 min.