Phyllo-Wrapped Pesto Chicken |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Chicken breasts can be a little too plain for holiday dinners. I decided to dress them up by topping the pesto and cheese and then wrapping in phyllo dough. There's nothing ordinary about them!Gail Humfeld, Newark, Delaware Ingredients:
12 sheets phyllo dough (14x 9-inch size) |
1/2 cup butter, melted, divided |
6 boneless skinless chicken breast halves (7 ounces each) |
pepper to taste |
1 jar (10 ounces) basil pesto |
6 slices monterey jack cheese |
Directions:
1. Brush two phyllo sheets with butter; stack one sheet on the other. Brush top with butter. Form five additional stacks.
2. Flatten chicken; place one piece of chicken on each phyllo stack, with the long side of chicken 1 in. from the long side of the phyllo. Sprinkle with pepper. Place 2 tablespoons pesto on each; top each with a slice of cheese. Fold bottom edge of phyllo over chicken; fold in short sides and roll up.
3. Place seam side down in a greased 15-in. x 10-in. x 1-in. baking pan. Brush with remaining butter. Bake, uncovered, at 375° for 45-50 minutes or until chicken juices run clear and pastry is golden brown. Yield: 6 servings.
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