Tuesday, November 30, 2010

Tasty Tuesday's

Chicken Breasts with Parmesan Pesto


  • 6 skinless, boneless chicken breast halves (about 2 pounds total)
  • Salt
  • Ground black pepper
  • 1/2 cup Parmesan Pesto (see recipe below)
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 tablespoons all-purpose flour
  • Fresh basil sprigs (optional)


  1. Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly with the flat side of a meat mallet to a rectangle about 1/4 inch thick. Remove plastic wrap. Sprinkle with salt and pepper.
  2. Spoon a slightly rounded tablespoon of the Parmesan Pesto onto each chicken breast half; spread pesto over chicken. Fold in bottom and sides of each chicken breast half; roll up into a spiral. Secure with wooden toothpicks.
  3. Heat butter and oil in a 12-inch skillet over medium heat. Add chicken rolls; cook, uncovered, about 20 minutes or until chicken is no longer pink, turning occasionally for even browning. Remove toothpicks.
  4. Transfer to a serving platter. Garnish with basil sprigs, if desired. Makes 6 servings.
  5. Parmesan Pesto: Place 1 cup lightly packed fresh basil leaves, 3/4 cup grated Parmesan cheese, 1/4 cup olive oil, and 1 small clove garlic, halved, in a blender or food processor. Cover and blend or process until smooth, stopping as necessary and scraping side of container. Makes 1/2 to 2/3 cup pesto.

Recipe Source: BHG.com


Jessi said...

Ooh that looks so good! I'm drooling over here.

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