Phyllo wrapped chicken with mexican pesto

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Photo: wefacecook.com

Prep Time:
50 minutes
Cooking Time:
30 minutes
Servings:
6


  • For the Phyllo wrapped chicken with mexican pesto:
  •  Tags for<b>Phyllo wrapped chicken with mexican pesto
  • Tags for Phyllo wrapped chicken with mexican pesto
  • main ingredients:
  • chicken Pageturner Cookbook
  • parmesan Pageturner Cookbook
  • cream Pageturner Cookbook
  • type of dish:
  • main Pageturner Cookbook
  • Country cuisine:
  • Mexico Pageturner Cookbook
  • specific recipes:
  • Chef-recipe Pageturner Cookbook
  • season and occasion:
  • Valentines-Day Pageturner Cookbook
  • Type of meal:
  • dinner Pageturner Cookbook
  • Cook Mode (Keep screen awake)

    Ingredients

    • Pesto:
      6 fresh mild chili peppers (anaheim, poblano)
      1 cup fresh spinach leaves, washed and cleaned
      1/2 cup grated parmesan
      1/4 cup toasted pine nuts
      3 garlic cloves
      1/2 cup olive oil

      Garlic sauce:
      2 cups chicken broth
      3/4 cup heavy cream
      3 garlic cloves, minced
      1/4 cup chopped fresh basil

      Chicken:
      6 sheets phyllo dough
      1/2 cup butter, melted
      6 skinless boneless chicken breast halves
      1 1/2 cups Grated Montery jack cheese

    Directions

    For pesto:
    Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed peppers. Process roasted peppers, spinach, cheese, nuts, garlic, and chipotle chilies in food processor.
    Add oil to blend and process. Season with salt and pepper.

    For garlic Sauce:
    Bring stock and cream to a boil in a small saucepan. Add garlic and basil; simmer until sauce thickens slightly. Season with salt and pepper. Can be made a day ahead.

    For chicken:
    Preheat oven to 400 degrees. Place 1 phyllo sheet on work surface. Brush with melted butter. Fold in half crosswise. Brush with butter. Place 1 chicken breast in center of phyllo. Season with salt and pepper.
    Spoon 1 teaspoon pesto over chicken. Sprinkle with 1/4 cup cheese. Insert chicken in phyllo by folding dough over chicken. Brush with butter. Repeat with remaining chicken.
    Refrigerate remaining pesto for other use.
    Bake chicken about 25 minutes.
    Transfer to plates. Bring garlic sauce to simmer. Spoon over chicken.

    Country cuisine Ecookbook(s) showing the recipe Phyllo wrapped chicken with mexican pesto:

    3 Countries Ecookbooks in the spotlight

    France E-cookbook

    France

    USA Complete E-cookbook

    USA

    Italy Complete E-cookbook

    Italy

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