Text 14717, 82 rader
Skriven 2014-07-09 07:14:44 av Dave Drum (1:261/38)
Ärende: Chile 6808
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Phyllo-Wrapped Chicken w/Southwest Pesto & Garlic Sauce
 Categories: Poultry, Sauces, Chilies, Herbs, Cheese
      Yield: 6 Servings

MMMMM--------------------------- PESTO--------------------------------
      6    Fresh mild green chilies;
           - Anaheim or Poblano
      1 c  Fresh spinach leaves
    1/2 c  Fresh grated Parmesan
    1/4 c  Pine nuts; toasted
      3 cl Garlic cloves
      1 tb Chopped chipotles in adobo
    1/2 c  Olive oil

MMMMM------------------------GARLIC SAUCE-----------------------------
      2 tb Butter
      2 tb Flour
      2 c  Canned chicken broth
    3/4 c  Whipping cream
      3 cl Garlic; minced
    1/4 c  Chopped fresh basil

MMMMM-------------------------- CHICKEN-------------------------------
      6    Sheets phyllo dough; thawed
    1/2 c  Butter; melted
      6    Chicken breast halves; boned
           - skinned
  1 1/2 c  Grated Monterey Jack cheese

  FOR PESTO: Char peppers over gas flame or in broiler until
  blackened on all sides. Wrap in paper bag and let stand 10
  minutes. Peel and seed peppers. Grind roasted peppers,
  spinach, cheese, pine nuts, garlic, and chipotle chilies
  in processor. With processor running add oil; process
  until blended. Season with salt and pepper.

  FOR GARLIC SAUCE: In small saucepan, melt butter and add
  flour. Cook for 1 minute, stirring constantly, to create
  roux. Add broth in a stream, stirring constantly. Bring
  mixture to a boil and let thicken. Add cream; stirring and
  bringing to a simmer. Add garlic and basil; simmer sauce
  about 10 minutes for flavors to blend. Season with salt
  and pepper.

  (Pesto and garlic sauce can be made 1 day ahead. Press
  plastic onto surfaceof pesto and cover. Cover sauce;
  refrigerate both.)

  FOR CHICKEN: Preheat oven to 400øF/205øC.

  Place 1 phyllo sheet on work surface so that 1 long side
  is parallel to edge of work surface (cover remaining
  phyllo with plastic wrap and damp towel.) Brush phyllo
  lightly with melted butter. Fold in half crosswise as for
  book. Brush with butter.

  Place 1 chicken breast so that 1 long side is two inches
  from bottom of phyllo, centering between sides of phyllo.
  Season chicken with salt and pepper. Spoon 1 generous tbs
  pesto over chicken. Sprinkle with 1/4 c cheese.

  Fold bottom of phyllo over chicken. Fold short sides of
  phyllo overchicken. Roll up jelly roll style. Place seam
  down on large baking sheet. Brush with butter.

  Repeat with remaining chicken. Bake until chicken is
  cooked through and phyllo is golden, about 25 minutes.
  Meanwhile bring garlic sauce to simmer. Spoon some sauce
  onto each plate and place chicken on pool of sauce.

  Recipe By: Bon Appetit

  Uncle Dirty Dave's Archives

MMMMM

... The world is made of sugar and dirt. - Alfred Dublin

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