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Phyllo Wrapped Chicken with Southwest Pesto & Garlic Sauce

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Submitted by markdj

YIELD

6 servings

PREP

55 min

COOK

65 min

READY

120 min

Ingredients

pesto
6 6
EACH EACH GREEN CHILI PEPPERS
mild, (anaheim) *
1 237
CUP ML SPINACH
leaves, fresh
½ 118
CUP ML PARMESAN CHEESE
freshly grated (2 ozs.)
¼ 59
CUP ML PINE NUTS
toasted
3 3
GARLIC GARLIC CLOVES *
1 15
TABLESPOON ML CHIPOTLE CHILI PEPPERS
canned chipotle chilies in adobo sauce *
½ 118
CUP ML OLIVE OIL
Garlic sauce
2 473
CUPS ML CHICKEN BROTH
canned
¾ 177
3 3
GARLIC GARLIC CLOVES
minced *
¼ 59
CUP ML BASIL
fresh , *
chicken
6 6
½ 118
CUP ML BUTTER
melted
6 6
EACH EACH CHICKEN BREASTS
halves, skinless & amp, boneless
1 ½ 355
CUPS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 280g (9.9 oz)
Amount per Serving
Calories 776 74% from fat
 % Daily Value *
Total Fat 64g 98%
Saturated Fat 27g 137%
Trans Fat 0g
Cholesterol 189mg 63%
Sodium 1133mg 47%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 11%
Sugars g
Protein 83g
Vitamin A 37% Vitamin C 82%
Calcium 40% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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