Chicken Breasts with Parmesan Pesto
Recipe from Better Homes and Gardens

The cheesy pesto is great on chicken but works equally well spread on sandwiches or tossed with pasta.


Chicken Breasts with Parmesan Pesto

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Servings: 6 servings
Prep Time: 30 mins
Total Time: 50 mins
Related Categories: Chicken Breasts, Low Calorie, Pesto Sauce
 
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Ingredients
  • 6 
    skinless, boneless chicken breast halves (about 2 pounds total)
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  •  
    Salt
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  •  
    Ground black pepper
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  • 1/2  cup
    Parmesan Pesto (see recipe below)
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  • 2  tablespoons
    butter
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  • 1  tablespoon
    olive oil
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  • 3  tablespoons
    all-purpose flour
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    Fresh basil sprigs (optional)
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Directions
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.

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.
Nutrition information
Calories 333, Total Fat 21 g, Cholesterol 87 mg, Sodium 397 mg, Carbohydrate 4 g. Percent Daily Values are based on a 2,000 calorie diet
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