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Phyllo-Wrapped Chicken with Southwest Pesto and Garlic Sauce
Serving Size : 6
Pesto
6 green chiles, roasted
1 cup spinach leaves, washed and dried
1/2 cup Parmesan cheese, grated
1/4 cup pine nuts, toasted
3 cloves garlic, peeled
1 tablespoon chipotle peppers in adobo
1/2 cup olive oil
Garlic Sauce
2 cup chicken stock
3/4 cup whipping cream
3 cloves garlic, minced
1/4 cup fresh basil, chopped
Chicken
6 sheets phyllo dough, fresh or frozen
1/2 cup butter, melted
6 chicken breast halves without skin, boneless
1 1/2 cup Monterey jack cheese, grated
For pesto:
Roast chiles if not already done. Process roasted chiles with spinach, cheese, pine nuts, garlic, and chipotle/sauce. While processor is running, add oil slowly until well blended and fairly smooth. You may not need all the oil. Season with salt and pepper. This can be made 1 day ahead of time. Press plastic wrap down onto surface of pesto; cover and refrigerate.
For garlic sauce:
Bring stock and whipping cream to a boil in a small saucepan. Add garlic and half the basil. Simmer until the sauce thickens slightly, about 20 minutes. Season with salt and pepper and the rest of the basil. This can be held one day ahead of time. Cover and refrigerate.
For chicken:
Preheat oven to 400 deg. F. Bake until chicken is cooked through and phyllo is golden, about. 25 minutes. Transfer to plates. Bring garlic sauce to a simmer and spoon over chicken. Serve.
Per serving (excluding unknown items):
763 Calories; 60g Fat (71% calories from fat); 40g Protein; 16g Carbohydrate; 177mg Cholesterol; 1328mg Sodium
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
