Pesto Chicken

Name: Pesto Chicken
Ingredients: 1 cup loosely packed fresh basil leaves; 1/4 cup minced fresh parsley; 1/4 cup grated Parmesan cheese; 1/4 cup olive oil; 1 tablespoon pine nuts; 1 to 2 garlic cloves; 4 boneless skinless chicken breast halves (4 ounces each); 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons butter, melted

10 ingredients

4 steps

Ingredients

1 cup loosely packed fresh basil leaves
1/4 cup minced fresh parsley
1/4 cup grated Parmesan cheese
1/4 cup olive oil
1 tablespoon pine nuts
1 to 2 garlic cloves
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, melted

Directions

1

For pesto, combine the first six ingredients in a blender; cover and process until blended. Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper.
2

Spread each with 2 tablespoons pesto to within 1/2 in. of the edges. Roll up jelly-roll style, starting with a short side; secure with a toothpick or small metal skewer.
3

Place chicken in a greased 11x7-in. baking dish; brush with butter. Bake, uncovered, at 375° for 30-35 minutes or meat is no longer pink. Remove toothpicks or skewers. Serve warm as a main course.
4

For an appetizer, cool for 15 minutes, then refrigerate until chilled. Cut cold chicken into 1/2-in. slices.