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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (450g)|
|Recipe Makes: 6|
|Calories from Fat: 600 (69%)|
|Amt Per Serving||% DV|
|Total Fat 66.7g||89 %|
|Saturated Fat 26.7g||134 %|
|Monounsaturated Fat 24.6g|
|Polyunsanturated Fat 10.1g|
|Cholesterol 246.8mg||76 %|
|Sodium 1001.6mg||35 %|
|Potassium 774.9mg||20 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 9.7g|
|Protein 56.7g||81 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 873
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!