Drew’s Kitchen- Chicken Breast Pesto

Drew reached into his recipe box specifically for a picnic dish this month.  This is quick and easy, and nothing really says summer like pesto.  Why not whip up a batch and enjoy it at the FREE Concerts in the Park all this month?

Ingredients

 3 whole chicken breasts (about 1 pound each)

1 cup lightly packed fresh basil leaves

1/4 cup freshly grated parmesan cheese

1/4 cup olive oil

1 small garlic clove

1½  tbsp butter

1½  tbsp olive oil

About 1/3 cup all-purpose flour

Basil springs

Procedure

  • Bone, skin, and split chicken breasts. Place each piece between plastic wrap and firmly pound with a flat mallet each portion is about 1/4 inch thick. Cover and chill while you make the pesto.
  • In a blender or food processor, combine basil, cheese, oil and garlic; whirl until a thick paste.
  • Spoon pesto equally on to each chicken piece. Roll up to enclose pesto; secure each roll with a toothpick.
  • In a 12 – 14” frying pan, melt butter in oil over medium-high heat.  Dip each chicken roll in flour, shake off excess and add to pan.
  • Cook, turning as needed, until golden brown on all sides and meat is opaque in the center.  Carefully cut to test, 6 – 8 minutes total.
  • Transfer to a serving dish and garnish  with basil sprigs. Makes 6 servings.
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