Pesto-Stuffed Chicken Breasts

Categories: Iron Chef

Ingredients

• 3 garlic cloves, peeled
• 2 cups basil, packed
• 1 lemon, zested and juiced
• 5 Tbsp pine nuts, toasted
• 2/3 cup Parmesan cheese, grated
• 1/4 cup extra-virgin olive oil
• 2 1/4 pounds boneless, skinless chicken breast
• butcher's twine or tooth picks
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste
• 2 Tbsp vegetable oil

Directions

1. Preheat the oven to 400F. Spray a baking sheet with non-stick spray.

2. Combine the garlic, basil, lemon juice and zest, pine nuts, parmesan, 1/4 tsp salt, and a pinch of pepper in a food processor; pulse until finely chopped. Add 1/4 cup of olive oil in a thin stream until fully incorporated and a thick paste forms.

3. Place the chicken breasts, between two sheets of wax paper and pound to 1/4 inch thickness. Remove and discard the top sheet of wax paper. Spread each chicken breast with about 2 Tbsp of the pesto mixture. Starting with the narrower end, roll each breast around the filling. Tie each breast wtih butcher’s twine or secure with toothpicks to prevent from unrolling. Season the chicken with salt and pepper.

4. Heat the vegetable oil in a large saute pan over medium-high heat. Saute the chicken until golden brown on all sides, about 8-10 minutes total. Place the chicken in the oven and roast until cooked through, about 10-15 minutes.

5. Remove the chicken from the oven and let stand 5 minutes. Remove the string or toothpicks, and slice each chicken breast on the bias into four pieces.

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