Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

PHYLLO WRAPPED CHICKEN WITH MEXICAN PESTO

Serves: 6

Ingredients

  • 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

Preparation

  • 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.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Phyllo wrapped chicken with mexican pesto

Add Comment

* Required information
1000
Type the numbers for four hundred seventy-two.

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Fall food carousel

Winter   | Spring   | Summer