Shelly's Recipe

CHICKEN BREASTS WITH PARMESAN PESTO

Category: Chicken

6 skinless, boneless chicken breast halves
Salt
Ground black pepper
1/2 cup Parmesan Pesto (see recipe below)
2 tbsp butter
1 tbsp olive oil
3 tbsp flour
Fresh basil sprigs (optional)

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. Spoon a slightly rounded tbsp 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. Heat butter and oil in a 12 inch skillet over medium heats. Add chicken rolls; cook, uncovered, about 20 minutes or until chicken is no longer pink, turning occasionally for even browning. Remove toothpicks. 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.