Yield: 6 Servings
|6||Fresh mild green chili peppers, Anaheim or Poblano|
|1 cup||Fresh spinach leaves|
|½ cup||Freshly grated Parmesan cheese|
|¼ cup||Pine nuts; toasted|
|1 tablespoon||Chopped chipotle chilies in adobo sauce|
|½ cup||Olive oil -For Garlic Sauce----|
|2 cups||Canned low-salt chicken broth|
|¾ cup||Whipping cream|
|3||Garlic cloves; minced|
|¼ cup||Chopped fresh basil -For Chicken---|
|6||Sheets frozen phyllo dough; thawed|
|½ cup||Butter; melted|
|6||Skinless boneless chicken breast halves|
|1½ cup||Grated Monterey Jack cheese|
For Pesto: Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed peppers.
Grind roasted peppers, spinach, cheese, pine nuts, garlic, and chipotle chilies in processor. With processor running add oil; process until blended. Season with salt and pepper.
For Garlic Sauce: In small saucepan, melt butter and add flour. Cook for 1 minute, stirring constantly, to create roux. Add broth in a stream, stirring constantly. Bring mixture to a boil and let thicken. Add cream; stirring and bringing to a simmer. Add garlic and basil; simmer sauce about 10 minutes for flavors to blend. Season with salt and pepper. (Pesto and garlic sauce can be made 1 day ahead. Press plastic onto surface of pesto and cover. Cover sauce; refrigerate both.) For Chicken: Preheat oven to 400º. 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 as for book. Brush with butter. Place 1 chicken breast so that 1 long side is two inches from bottom of phyllo, centering between sides of phyllo. Season chicken with salt and pepper.
Spoon 1 generous tbs pesto over chicken. Sprinkle with ¼ c cheese. Fold bottom of phyllo over chicken. Fold short sides of phyllo over chicken.
Roll up jelly roll style. Place seam down on large baking sheet. Brush with butter. Repeat with remaining chicken. Bake until chicken is cooked through and phyllo is golden, about 25 minutes. Meanwhile bring garlic sauce to simmer. Spoon some sauce onto each plate and place chicken on pool of sauce.
Per serving: 626 Calories; 53g Fat (76% calories from fat); 24g Protein; 14g Carbohydrate; 143mg Cholesterol; 357mg Sodium NOTES : The pesto is so good, you may want to serve the chicken with an extra dollop on top.
Recipe by: Bon Appetit
Posted to TNT - Prodigy's Recipe Exchange Newsletter by <ebburtis@...> on Oct 31, 97