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Parmesan Pesto Chicken June 24, 2008

Filed under: thoughts — hey2blondie @ 8:36 pm

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

Parmesan Pesto:

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. 


One Response to “Parmesan Pesto Chicken”

  1. Beth Says:

    Whoa…that sounds really, really good. I’ve had a hankering for the past few days for some squash casserole. I just got Paula Deen’s recipe to try out. You and Jenny impress me with your pesto making abilities!

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