Tonight I cooked something new–Parmesan pesto chicken! Wow! It was delicious. I got the recipe from Better Homes and Gardens 100 Best Chicken Recipes 2003. I made the pesto using sweet basil from my garden. The chicken was so tender and juicy. I paired it with pine nut couscous, steamed fresh zucchini and yellow squash. Below is the recipe:
prep: 30 minutes cook: 20 minutes
6 skinless; boneless chicken breast halves (about 2 pounds total)
ground black pepper
1/2 cup Parmesan Pesto * see recipe
2 T butter
1 T olive oil
1 cup lightly packed fresh basil leaves
3/4 cup grated Parmesan cheese
1/4 cup olive oil
1 small garlic clove
cover and blend in food processor until smooth, stopping as necessary and scraping side of container. makes 1/2 to 2/3 cup
1. place chicken breasts in between 2 pieces of plastic wrap. Pound lightly into rectangle about 1/4 inch thick. Remove plastic wrap. Salt and pepper.
2. Spoon a slightly rounded tablespoon of the Parmesan Pesto onto each chicken breast; spread pesto over chicken. Fold in sides of each chicken breast; roll up into a spiral. Secure w/ wooden toothpicks.
3. Heat butter and oil in a 12 in. skillet over medium heat. Add chicken rolls; cook, uncovered, about 20 min. or until chicken is no longer pink, turning occasionally to brown evenly. Remove toothpicks.
4. Transfer to a serving platter. Garnish with basil sprigs if desired.
makes 6 servings.
nutrition facts per serving: 333 cal, 21 g total fat, 87 mg chol, 397 mg sodium, 4 g carbo.