1. Pre-heat oven to 180C / 375°F 2. Mix seasoned breadcrumbs with Italian seasoning in a shallow bowl; dip chicken into beaten egg, then into breadcrumb mixture, thoroughly coating 3. Heat olive oil in frying pan; cook chicken, around 7 -10 minutes depending on breast thickness; set aside on paper towel 4. 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 5. Mix melted butter and minced garlic together 6. Spread out two sheets of phyllo on top of each other, brush with melted butter, fold in half 7. 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 8. Place in greased oven tray; repeat with other breast half, cook in pre-heated oven for 20 minutes or til browned 9. 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 10. Stir though cream and shredded basil leaves and heat through for 5 minutes; season with salt and pepper as desired 11. Serve over phyllo chicken with a side of veggies! ---------------------------------------------------------------------------
Nutrition
Ingredients
