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SLICED PESTO CHICKEN BREASTS

INGREDIENTS:
5 boned, skinless chicken half-breasts (6-8 oz each)
2/3 cup ricotta cheese
1/3 cup All-Natural Pesto (any variety)
1 tsp minced shallot or garlic
Salt and fresh ground black pepper
8 or more spinach leaves
1 cup all-purpose flour
2 Tbsp butter
2 Tbsp Herb-Infused Olive Oil

DIRECTIONS: Pound each chicken breast with a rubber mallet, rolling pin, or frying pan until very thin and double in size. Combine ricotta, pesto, and shallot. Season to taste with salt and pepper. Add more pesto to taste if desired.

Dip spinach leaves in boiling water for 5 seconds, remove stem and center vein, drain on towels. Lay each breast smooth side down and cover with 2 or more leaves and about 2 Tbsp of the pesto/ricotta mixture. Roll the breast tightly and place them tightly together, seam side down in a dish. Cover and refrigerate.

About 20 minutes before serving, combine the flour, salt, and pepper to taste. Dredge the chicken rolls in the flour and rechill for 10 minutes. Pre-heat oven to 350 degrees.

Heat butter and oil in a large sauté pan. Brown the chicken rolls quickly over high heat on each side, approx 1 minute per side. Place the rolls close together in a shallow baking dish and bake uncovered for 10 minutes just until tender.

Remove and set aside for 5 min. Slice crosswise 3/4-inch slices and serve warm or chill and serve cold.

4 SERVINGS

from PESTOS!: COOKING WITH HERB PASTES

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