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Ингредиенты
- Â Â Pesto
- 6 x Mild green chili peppers (Anaheim)
- 1 c. Fresh spinach leaves
- 1/2 c. (2 ozs.) freshly grated Parmesan cheese
- 1/4 c. Toasted pine nuts
- 3 x Garlic cloves
- 1 Tbsp. Canned chipotle chilies in adobo sauce
- 1/2 c. Extra virgin olive oil
- Â Â Garlic Sauce
- 2 c. Canned chicken broth
- 3/4 c. Whipping cream
- 3 x Garlic cloves, chopped
- 1/4 c. Fresh basil leaves, minced
- Â Â Chicken
- 6 sht phyllo dough
- 1/2 c. Butter, melted
- 6 x Chicken breast halves, skinless & boneless
- 1Â 1/2 c. Monterey Jack cheese, grated
Инструкции
- For pesto: Char peppers over gas flame or possibly in broiler till blackened on all sides. Wrap in a paper bag and let stand 10 min. Peel and seed peppers. Grind roasted peppers, spinach, cheese, pine nuts, garlic and chipotle chilies in a food processor. With processor running, add in oil; process till blended. Season with salt and pepper. For garlic sauce: Bring broth and whipping cream to a boil in a small saucepan. Add in garlic and basil; simmer till sauce thickens slightly, about 20 min. Season with salt and pepper. ( Pesto and garlic sauce can be made 1 day ahead. Press plastic onto surface of presto; chill. Cover sauce; chill.) For chicken: Preheat oven to 400. Place 1 phyllo sheet on work surface so which 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. Mix in half crosswise like a book. Brush with melted butter. Place 1 chicken breast so which 1 long side is 2" from bottom of phyllo, centering between sides of phyllo. Season chicken with salt and epper. Spoon 1 generous Tbsp. of pesto over chicken. Sprinkle with 1/4 c. 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; chill remaining pesto for another use. Bake till chicken is cooked through and phyllo is golden brown, about 25 min. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 475g | |
| Recipe makes 6 servings | |
| Calories 1076 | |
| Calories from Fat 788 | 73% |
| Total Fat 88.54g | 111% |
| Saturated Fat 32.83g | 131% |
| Trans Fat 0.01g | |
| Cholesterol 278mg | 93% |
| Sodium 785mg | 33% |
| Potassium 824mg | 24% |
| Total Carbs 6.93g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.41g | 2% |
| Protein 62.97g | 101% |
