Chicken Pesto Roulades
 
 
 
here s a tasty dish that almost requires that you bone your own chicken 
breasts. 
you need the skin left on, and you need the whole boneless breast in one 
piece! 
this is an especially attractive summer appetizer. 
 
serves 24+ as hors d'oeuvre, 12 as a 1st course, 6 as entr e 
 
6   8ounce chicken breasts, boned, with skin left on
1-1/2 cup  pesto (recipe follows)
1-1/2 cup  (homemade) chicken stock
  garnish fresh basil leaves, cherry tomatoes
 
pound breasts, skin side up, until very thin. preheat oven to 300 degrees 
f. spread each chicken breast with pesto and roll up. fasten with 
toothpick to hold and put in an ovenproof dish. add chicken stock to dish. 
cover, and bake 40-60 minutes -- until internal temperature is 160 degrees 
f. as registered on an instant meat thermometer. remove from oven and 
cool. refrigerate 4 hours at least, wrapped individually in plastic. (may 
also be served slightly warm, but be careful when slicing, because it may 
fall apart.) to serve, slice about 1/2 inch thick and arrange on platter. 
garnish with fresh basil sprigs and cherry tomatoes. 
 
wine tip: this dish is especially complimentary with champagne, or other 
quality dry sparkling wine. 
 
pesto 
 
makes about 2 cups of delicious pesto! 
 
4 large  garlic cloves, peeled
2 cup  tightly packed basil leaves thoroughly washed & dried
1 cup  pine nuts (pignoli)
1 cup  extra virgin olive oil
1-1/4 cup  freshly grated parmigiano reggiano cheese
  sea or kosher salt and freshly ground black pepper, to taste
 
with the motor running in your food processor fitted with the metal blade, 
drop the garlic cloves through the feed tube, and process until chopped 
very fine. add basil and pine nuts, and chop fine. 
 
 
leaving the motor running, add the olive oil in a slow, steady stream. 
shut off the motor, add the cheese, a big pinch of salt and a liberal 
grinding of pepper. pulse three or four times to mix well. scrape into a 
glass jar and cover until ready to use. 
 
 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
(ID: 7528) Mirror: rec.food.recipes: Sun, May 30, 2004


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