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 8-ounce chicken breasts, boned, with skin left on 1 1/2
cups pesto (recipe follows) 1 1/2 cups (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
G. 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 cups tightly packed basil
leaves thoroughly washed & dried 1 cup pine nuts (pignoli) 1
cup extra virgin olive oil 1 1/4 cups 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.
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