Recipe - Phyllo-Wrapped Chicken With Southwest Pesto And Garlic Sauce

For Pesto
6 Fresh mild green chili
peppers, Anaheim or Poblano
1 cup Fresh spinach leaves
One half cup Freshly grated Parmesan
cheese
One fourth cup Pine nuts; toasted
3 Garlic cloves
1 tablespoon Chopped chipotle chilies in
adobo sauce
One half cup Olive oil
For Garlic Sauce
2 tablespoon Butter
2 tablespoon Flour
2 cup Canned lowsalt chicken
broth
Three fourths cup Whipping cream
3 Garlic cloves; minced
One fourth cup Chopped fresh basil
For Chicken
6 Sheets frozen phyllo dough;
thawed
One half cup Butter; melted
6 Skinless boneless chicken
breast halves
1 One half 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 One fourth cup 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@ix.netcom.com on Oct 31, 97