Recipe - Phyllo Wrapped Chicken Wsouthwest Pesto And Garlic Sauce

Pesto
6 Mild green chili peppers
(Anaheim)
1 cup Fresh spinach leaves
One half Cup (2 ozs.) freshly grated
Parmesan cheese
One fourth cup Toasted pine nuts
3 Garlic cloves
1 tablespoon Canned chipotle chilies in
adobo sauce
One half cup Olive oil
Garlic Sauce
2 cup Canned chicken broth
Three fourths cup Whipping cream
3 Garlic cloves; minced
One fourth cup Fresh basil leaves; chopped
Chicken
6 Sheets phyllo dough
One half cup Butter; melted
6 Chicken breast halves;
skinless & boneless
1 One half cup 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 One fourth 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.
Posted to EATL Digest 01 Sep 96

Date: Mon, 2 Sep 1996 16:07:56 0400

From: Laura Hunter LHunter722@AOL.COM