*  Exported from  MasterCook  *
 
          Phyllo Wrapped Chicken w/Southwest Pesto & Garlic Sauce
 
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Course - Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Pesto
    6                    mild green chili peppers (Anaheim)
    1      cup           fresh spinach leaves
      1/2  cup (2 ozs.)  freshly grated Parmesan cheese
      1/4  cup           toasted pine nuts
    3                    garlic cloves
    1      tablespoon    canned chipotle chilies in adobo sauce
      1/2  cup           olive oil
                         Garlic Sauce
    2      cups          canned chicken broth
      3/4  cup           whipping cream
    3                    garlic cloves -- minced
      1/4  cup           fresh basil leaves -- chopped
                         Chicken
    6      sheets        phyllo dough
      1/2  cup           butter -- melted
    6                    chicken breast halves -- skinless & boneless
    1 1/2  cups          Monterey Jack cheese -- grated
 
 For pesto:  Char peppers over gas flame or in broiler until blackened on all
 sides.  Wrap in a paper bag and let stand 10 minutes.  Peel and seed peppers.
  Grind roasted peppers, spinach, cheese, pine nuts, garlic and chipotle
 chilies in a food processor.  With processor running, add oil; process until
 blended.  Season with salt and pepper.
 For garlic sauce:  Bring broth and whipping cream to a boil in a small
 saucepan.  Add garlic and basil; simmer until sauce thickens slightly, about
 20 minutes.  Season with salt and pepper. ( Pesto and garlic sauce can be
 made 1 day ahead.  Press plastic onto surface of presto; refrigerate.  Cover
 sauce; refrigerate.)
 For chicken:  Preheat oven to 400.  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 like a book.  Brush with melted butter.  Place 1
 chicken breast so that 1 long side is 2″ from bottom of phyllo, centering
 between sides of phyllo.  Season chicken with salt and epper.  Spoon 1
 generous tablespoon of pesto over chicken.  Sprinkle with 1/4 cup cheese.
  Fold bottom of phyllo over chicken.  Fold short sides of phyllo over
 chicken.  Roll up jelly roll style.  Place seam side down on large baking
 sheet.  Brush with melted butter.  Repeat with remaining phyllo, chicken,
 pesto & cheese; refrigerate remaining pesto for another use.
 Bake until chicken is cooked through and phyllo is golden, about 25 minutes.
  Transfer to plates.  Bring garlic sauce to a simmer.  Spoon sauce onto each
 dinner plate, reserving some for a gravy boat type dish.  Place chicken in
 center of garlic sauce.  Garnish with fresh whole basil leaves.
 
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