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Serves: 6
Pesto:
6 fresh mild chili peppers (anaheim, poblano)
1 cup fresh spinach
leaves, washed and cleaned
1/2 cup grated parmesan
1/4 cup toasted pine
nuts
3 garlic cloves
1/2 cup olive oil
Garlic sauce:
2 cups
chicken broth
3/4 cup heavy cream
3 garlic cloves, minced
1/4 cup
chopped fresh basil
Chicken:
6 sheets phyllo dough
1/2 cup
butter, melted
6 skinless boneless chicken breast halves
1 1/2 cups
Grated Montery 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. Process roasted peppers, spinach, cheese, nuts,
garlic, and chipotle chilies in food processor.
Add oil to blend and
process. Season with salt and pepper. For garlic
Sauce:
Bring stock and
cream to a boil in a small saucepan. Add garlic and basil; simmer until sauce
thickens slightly. Season with salt and pepper. Can be made a day ahead.
For chicken:
Preheat oven to 400 degrees. Place 1 phyllo sheet on
work surface. Brush with melted butter. Fold in half crosswise. Brush with
butter. Place 1 chicken breast in center of phyllo. Season with salt and
pepper.
Spoon 1 teaspoon pesto over chicken. Sprinkle with 1/4 cup cheese.
Insert chicken in phyllo by folding dough over chicken. Brush with butter.
Repeat with remaining chicken.
Refrigerate remaining pesto for other use.
Bake chicken about 25 minutes.
Transfer to plates. Bring garlic sauce to
simmer. Spoon over chicken.
