Pesto Chicken
List of Ingredients
This recipe takes time, but it's well worth it.
Pesto Sauce*
2 cloves garlic
1 1/2 cups spinach leaves
1 cup fresh basil leaves
1/4 cup parsley
3 tablespoons pine nuts (or walnuts)
1/4 teaspoon pepper
1/2 cup olive oil
1/2 cup Parmesan cheese
Place garlic in food processor. Chop fine. Add spinach, basil, parsley, pine nuts, and pepper. Chop fine. Slowly pour in olive oil. Scrape bowl as needed. Add Parmesan. (Store in refrigerator up to a week.)
Marinade:
1/4 cup pesto sauce
1/4 cup dry white wine
dash salt and pepper
Pour over 4 chicken breasts (split to equal 8 halves) and marinate 3-4 hours in refrigerator.
Cream Sauce:
1/2 cup pesto sauce
1 tablespoon wine vinegar
1/2 cup cream or milk
Salt and pepper to taste
Stuffing Mix:
1 cup bread crumbs
3 tablespoons Parmesan cheese
2 tablespoons pesto sauce
Salt and pepper to taste
Remove chicken from marinade. Loosen skin on 3 sides. Place 1 tablespoon stuffing mix under skin.
Bake at 425 until brown, about 35-40 minutes.
Serve with cream sauce.
Recipe
*In the summer when basil is plentiful in the garden, I use basil in place of the spinach and parsley. I've also cut back a bit on the oil and use about half that above.
For the cream sauce, I usually use skimmed evaporated milk.
Leftovers may be sliced and served over pasta with or without a tomato sauce.
I often make up several batches of pesto sauce in the summer for the freezer. I freeze half-cup quantities and use two containers for this recipe in the winter. I've also used commercial pesto.
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