Phyllo Wrapped Chicken with Southwest Pesto & Garlic Sauce

Name: Phyllo Wrapped Chicken with Southwest Pesto and Garlic Sauce
Cook time: P1H5M
Total time: P2H
Yield: 6
Cuisine: Fusion
Ingredients: green chili peppers; spinach; parmesan, parmigiano-reggiano cheese, grated; pine nuts; cloves; chipotle chili peppers; olive oil; chicken broth; heavy whipping cream; cloves; basil; phyllo (filo) pastry sheets; butter; chicken breasts; monterey jack cheese

Yield

6 servings

Prep

55 min

Cook

65 min

Ready

120 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
pesto
6	each	green chili peppers mild, (anaheim)	*
1	cup	spinach leaves, fresh
½	cup	Parmesan cheese freshly grated (2 ozs.)
¼	cup	pine nuts toasted
3	garlic	cloves	*
1	tablespoon	chipotle chili peppers canned chipotle chilies in adobo sauce	*
½	cup	olive oil
Garlic sauce
2	cups	chicken broth canned
¾	cup	heavy whipping cream
3	garlic	cloves minced	*
¼	cup	basil fresh ,	*
chicken
6	each	phyllo (filo) pastry sheets	*
½	cup	butter melted
6	each	chicken breasts halves, skinless & amp, boneless
1 ½	cups	monterey jack cheese grated

Ingredients

Amount	Measure	Ingredient	Features

pesto
6	each	green chili peppers mild, (anaheim)	*
237	ml	spinach leaves, fresh
118	ml	Parmesan cheese freshly grated (2 ozs.)
59	ml	pine nuts toasted
3	garlic	cloves	*
15	ml	chipotle chili peppers canned chipotle chilies in adobo sauce	*
118	ml	olive oil

Garlic sauce
473	ml	chicken broth canned
177	ml	heavy whipping cream
3	garlic	cloves minced	*
59	ml	basil fresh ,	*

chicken
6	each	phyllo (filo) pastry sheets	*
118	ml	butter melted
6	each	chicken breasts halves, skinless & amp, boneless
355	ml	monterey jack cheese grated

Directions

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 & quot; from bottom of phyllo, centering between sides of phyllo.

Season chicken with salt and pepper.

Spoon 1generous tablespoon of pesto over chicken. Sprinkle with ¼ 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.