*  Exported from  MasterCook  *
 
                 Chicken Breasts Stuffed With Pesto Butter
 
 Recipe By     : “Don't Panic...It’s in the Freezer!”
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chicken                          Chicken Breasts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    boneless chicken breasts -- Flattened to 1/8 “
      1/2  cup           fresh basil leaves -- washed & dried
      1/4  cup           grated parmesan cheese
    1                    garlic clove -- minced
      1/2  cup           butter -- room temperature
      1/3  cup           all purpose flour seasoned w/ salt/pepper
    1                    egg -- well-beaten
      3/4  cup           fine bread crumbs
    2      tablespoons   Butter -- (for serving day)
    2      tablespoons   Olive Oil -- (for serving day)
 
 Cooking Day Instructions:
 
 Flatten chicken breasts to 1/8 thickness.  In a food processor or
 blender, combine basil, cheese and garlic.  Mix until a thick paste is
 formed.  Add butter and blend. On a piece of waxed paper or plastic
 wrap, shape into a 3 square.  Chill until firm.  (to quick chill, place
 in freezer for 10-20 minutes).  Slice chilled square into sticks,
 approximately 1/2-inch wide and three inches long. Lay out the flattened
 chicken breasts.   Place a stick of pesto butter on the larger side of
 the meat.  Fold the remaining side over the butter, then fold under the
 two ends.  Press meat together on all sides to securely enclose butter.
 Using 3 separate plates, place the seasoned flour in one, beaten egg in
 another and bread crumbs in the third.  Dredge rolled chicken breast in
 flour and shake off excess.  Dip into egg, then roll in bread crumbs. 
 Firmly pat bread crumbs onto chicken.  Refrigerate chicken rolls for at
 least 1 hour to allow breadcrumbs to adhere.  At this point chicken
 rolls may be frozen.  Wrap each chicken roll in plastic wrap, and place
 in freezer bags. Serving day instructions: Unwrap chicken rolls and put
 on plate in refrigerator.  thaw completely.  In large saute pan, heat
 butter and olive oil on medium-medium high.  Saute chicken for about
 10-15 minutes, turning chicken until golden brown on all sides.  Place
 in a lightly greased baking dish and bake in a pre-heated 350 degree
 oven for approximately 40-45 minutes, or until meat is white all the way
 through.  (Be careful not to overbake)
 
  Posted to the Friendly-Freezer list Digest #411 by ”James Jay Shields"
 <js9596@eznet.net>
 
 
 
 
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 NOTES : Serve with salad and green vegetable.