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Name: Phyllo Wrapped Chicken W/southwest Pesto and Garlic Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: Pesto; 3 Garlic; 1 1/2 c Monterey Jack cheese grated; 1/4 c pine nuts Toasted; 1/4 c Fresh basil leaves chopped; 1 tb chipotle chilies in adobo Canned; 1/2 c olive oil; Garlic Sauce; 6 Sheets phyllo dough; 3/4 c Whipping cream; 6 Mild green chili peppers; 2 c chicken broth Canned; 3 Garlic minced; Chicken; 1 c Fresh spinach leaves; 1/2 c Butter melted; 6 Chicken breast halves

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INGREDIENTS

Pesto
3 Garlic
1 1/2 c Monterey Jack cheese ; grated
1/4 c pine nuts ; Toasted
1/4 c Fresh basil leaves ; chopped
1 tb chipotle chilies in adobo ; Canned
1/2 c olive oil
Garlic Sauce
6 Sheets phyllo dough
3/4 c Whipping cream
6 Mild green chili peppers
2 c chicken broth ; Canned
3 Garlic ; minced
Chicken
1 c Fresh spinach leaves
1/2 c Butter ; melted
6 Chicken breast ; halves

Servings

INSTRUCTIONS

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

NOTES

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Phyllo Wrapped Chicken W/southwest Pesto and Garlic Sauce

Pesto
3 Garlic
1 1/2 c Monterey Jack cheese grated
1/4 c pine nuts Toasted
1/4 c Fresh basil leaves chopped
1 tb chipotle chilies in adobo Canned
1/2 c olive oil
 Garlic Sauce
6 Sheets phyllo dough
3/4 c Whipping cream
6 Mild green chili peppers
2 c chicken broth Canned
3 Garlic minced
 Chicken
1 c Fresh spinach leaves
1/2 c Butter melted
6 Chicken breast halves

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 <LHunter722@AOL.COM>

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Nutrition

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Serving Size: 1 Serving (450g)
Recipe Makes: 6

Calories: 873
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.

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Calories per serving: 873

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