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.
