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Chicken with pesto




Source of Recipe


Faith Ford's new cookbook, "Cooking With Faith"
For the pesto (see note):

2 cups chopped fresh mustard greens
¼ cup toasted pecans
1 tablespoon olive oil
1 clove garlic, minced or passed through a garlic press
¼ cup grated Parmesan cheese
Salt

Combine the greens, pecans and olive oil in a food processor, and pulse until minced. (Alternatively, chop the nuts and mustard greens by hand, then combine them with the oil in a blender and blend until minced.) Add the garlic, and pulse 5 or 6 more times. Add the Parmesan and salt to taste, and pulse again. Place in a covered bowl, and chill until ready to use, up to 3 days.

For the chicken:

6 boneless, skinless chicken breast halves, about 2¼ pounds
2 tablespoons plus 2 teaspoons Faith's special seasoning, or Cajun seasoning
1 teaspoon salt
1/3 cup plain yogurt
1 large egg
1 cup cornflakes
1 cup Grape-Nuts cereal
2 tablespoons olive oil

Heat the oven to 375 degrees. Rinse the chicken breasts and pat dry with paper towels. Pound the breasts flat to ¼ inch thick.

Season the chicken breasts with 1 tablespoon Faith's special seasoning and the salt. In a bowl, whisk together another tablespoon Faith's special seasoning with the yogurt and the egg. In another bowl, combine the corn flakes and Grape-Nuts with the remaining 2 teaspoons of Faith's seasoning.

Coat the bottom of a baking pan with the olive oil. Spoon 2 tablespoons of mustard green pesto across the center of each breast, then fold the sides in and roll it up. Dip each roll into the yogurt mixture, then coat with the cereal mixture. Place the breasts in prepared baking dish, seam side down.

Bake for 35 to 45 minutes, until the chicken juices run clear when pierced with a knife. Serve immediately.

Serves 6.

Note: This is not the kind of pesto you'd eat raw on pasta, but is good on cooked dishes like this chicken.