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Chicken bundles with sun-dried tomato pesto and spinach

Source of Recipe

Boston Globe


List of Ingredients

4 tablespoons olive oil
2 pounds fresh spinach, tough stems removed, rinsed and patted dry
3 garlic cloves, minced
Salt and freshly ground black pepper to taste
4 boneless, skinless chicken breasts, about 4 ounces each
1/4 cup sun-dried tomato pesto**
1/2 cup fresh Asiago cheese, grated
Kitchen twine to secure bundles (or toothpicks)
1/4 cup flour
1/2 cup white wine


Recipe

Place 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the spinach, garlic, a pinch of salt, and several grinds of pepper. (The amount of spinach will seem massive at first, but it cooks down to a remarkably small amount.) Cook the spinach until just wilted, about 6 minutes. Cover and keep warm.

Place each chicken breast between 2 pieces of wax paper and lightly pound to form a thin, even scallop of meat. Spread each piece with 1 tablespoon of the tomato pesto and sprinkle with a portion of grated Asiago cheese. Roll the chicken into bundles and secure with the twine or toothpicks.

Sprinkle the flour on a plate. Lightly roll each bundle in the flour.

Heat the remaining 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. When hot, add the chicken bundles, a pinch of salt, and several grinds of pepper. Saute the chicken until golden on both sides, about 10 minutes. Add the wine to the skillet and scrape up any brown bits that have collected at the bottom of the pan. Cook until the wine forms a sauce and the chicken is just cooked through, about 4 minutes. Divide the spinach among 4 plates. Place the chicken bundles over the spinach and drizzle with pan juices.

Serves 4.



**It's similar to recipes for basil pesto, but instead of the fresh basil leaves, use sun-dried tomatoes that are packed in oil, then drained.