Phyllo-Wrapped Chicken with Southwest Pesto and Garlic Sauce
| Yield: | 6 Servings |
| Categories: | Chicken, Mexican, Ethnic |
| For Pesto | ||
| 6 | Fresh mild green chili peppers, Anaheim or Poblano | |
| 1 | c | Fresh spinach leaves |
| 1/2 | c | Freshly grated Parmesan cheese |
| 1/4 | c | Pine nuts; toasted |
| 3 | Garlic cloves | |
| 1 | tb | Chopped chipotle chilies in adobo sauce |
| 1/2 | c | Olive oil |
| For Garlic Sauce | ||
| 2 | tb | Butter |
| 2 | tb | Flour |
| 2 | c | Canned low-salt chicken broth |
| 3/4 | c | Whipping cream |
| 3 | Garlic cloves; minced | |
| 1/4 | c | Chopped fresh basil |
| For Chicken | ||
| 6 | Sheets frozen phyllo dough; thawed | |
| 1/2 | c | Butter; melted |
| 6 | Skinless boneless chicken breast halves | |
| 1 1/2 | c | Grated Monterey Jack cheese |
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