Phyllo Wrapped Chicken w/Southwest Pesto & Garlic Sauce

* Exported from MasterCook *

Phyllo Wrapped Chicken w/Southwest Pesto & Garlic Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Course - Chicken

Amount Measure Ingredient -- Preparation Method
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Pesto
6 mild green chili peppers (Anaheim)
1 cup fresh spinach leaves
1/2 cup (2 ozs.) freshly grated Parmesan cheese
1/4 cup toasted pine nuts
3 garlic cloves
1 tablespoon canned chipotle chilies in adobo sauce
1/2 cup olive oil
Garlic Sauce
2 cups canned chicken broth
3/4 cup whipping cream
3 garlic cloves -- minced
1/4 cup fresh basil leaves -- chopped
Chicken
6 sheets phyllo dough
1/2 cup butter -- melted
6 chicken breast halves -- skinless & boneless
1 1/2 cups Monterey Jack cheese -- grated

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.

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