| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Meats |
|
|
6 |
Servings |
INGREDIENTS
|
|
Pesto |
| 6 |
|
Mild green chili peppers (Anaheim) |
| 1 |
c |
Fresh spinach leaves |
| 1/2 |
|
Cup (2 ozs.) freshly grated Parmesan cheese |
| 1/4 |
c |
Toasted pine nuts |
| 3 |
|
Garlic cloves |
| 1 |
tb |
Canned chipotle chilies in adobo sauce |
| 1/2 |
c |
Olive oil |
|
|
Garlic Sauce |
| 2 |
c |
Canned chicken broth |
| 3/4 |
c |
Whipping cream |
| 3 |
|
Garlic cloves; minced |
| 1/4 |
c |
Fresh basil leaves; chopped |
|
|
Chicken |
| 6 |
|
Sheets phyllo dough |
| 1/2 |
c |
Butter; melted |
| 6 |
|
Chicken breast halves; skinless & boneless |
| 1 1/2 |
c |
Monterey Jack cheese; grated |
INSTRUCTIONS
For pesto: Char peppers over gas flame or in broiler until blackened on
all sides. Wrap in a paper bag and let stand 10 minutes. Peel and seed
peppers. Grind roasted peppers, spinach, cheese, pine nuts, garlic and
chipotle chilies in a food processor. With processor running, add oil;
process until blended. Season with salt and pepper. For garlic sauce: Bring
broth and whipping cream to a boil in a small saucepan. Add garlic and
basil; simmer until sauce thickens slightly, about 20 minutes. Season with
salt and pepper. ( Pesto and garlic sauce can be made 1 day ahead. Press
plastic onto surface of presto; refrigerate. Cover sauce; refrigerate.) For
chicken: Preheat oven to 400. Place 1 phyllo sheet on work surface so
that 1 long side is parallel to edge of work surface (cover remaining
phyllo with plastic wrap and damp towel.) Brush phyllo lightly with melted
butter. Fold in half crosswise like a book. Brush with melted butter. Place
1 chicken breast so that 1 long side is 2" from bottom of phyllo, centering
between sides of phyllo. Season chicken with salt and epper. Spoon 1
generous tablespoon of pesto over chicken. Sprinkle with 1/4 cup cheese.
Fold bottom of phyllo over chicken. Fold short sides of phyllo over
chicken. Roll up jelly roll style. Place seam side down on large baking
sheet. Brush with melted butter. Repeat with remaining phyllo, chicken,
pesto & cheese; refrigerate remaining pesto for another use. Bake until
chicken is cooked through and phyllo is golden, about 25 minutes. Transfer
to plates. Bring garlic sauce to a simmer. Spoon sauce onto each dinner
plate, reserving some for a gravy boat type dish. Place chicken in center
of garlic sauce. Garnish with fresh whole basil leaves.
Posted to EAT-L Digest 01 Sep 96
Date: Mon, 2 Sep 1996 16:07:56 -0400
From: Laura Hunter <LHunter722@AOL.COM>
A Message from our Provider:
“God will let you get away with it until suddenly . . .”