Florentine Basil-stuffed Chicken Breasts

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Created for RSC #6. The ingredients in the contest just called out to create this recipe! Very elegant for a dinner party, or go ahead and spoil your family. Prep time includes the time it takes for the chicken to hang out in the fridge.”
8hrs 40mins

Ingredients Nutrition


  1. First make the basil filling:
  2. Combine all the ingredients with just a few tablespoons of olive oil in the food processor
  3. Process until finely chopped, scraping down the sides of the bowl
  4. With the processor running, add the rest of the olive oil through the food tube until a paste forms
  5. Place the chicken breasts between two sheets of plastic wrap and pound them with a mallet or with a cutting board to an even thickness
  6. Sprinkle with salt and pepper to taste
  7. Combine the margarine with the basil filling
  8. Spread 2 tablespoons of the stuff across each pounded chicken breast
  9. Roll up the breast and secure it with a toothpick
  10. Combine the cornflakes, ground cashews and paprika in a shallow bowl
  11. Beat the eggs in a separate bowl
  12. Dip the chicken bundles in the egg, then dredge in the crumb mixture
  13. Cover a baking dish in parchment paper and place the bundles in the dish
  14. Cover and place in the fridge for 6-8 hours
  15. Preheat the oven to 350 degrees F
  16. Bring the chicken to room temperature
  17. Bake uncovered for 35 minutes
  18. Let stand for 10 minutes
  19. Remove the toothpicks
  20. Wash the spinach well and tear the leaves into smaller pieces
  21. Wilt the spinach in a hot pan, with just the water clinging to the leaves, about 3 minutes
  22. Season to taste with salt and pepper
  23. Place the spinach flat on a serving dish
  24. Place the chicken bundles on top, garnish with sprigs of basil

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a