Chicken Pesto
Ingredients:
4 whole broiler-fryer chicken breasts, boned, skinned

1/2 cup fresh parsley leaves

1/4 cup plus 2 Tbs. olive oil, divided

3/4 cup grated mild white cheddar cheese

1 clove garlic

1 cup grated Parmesan cheese

¼ cup plus 2 Tbs. butter, divided

2 eggs slightly beaten

I cup fresh basil leaves

1/2 cup cracker meal

Make pesto filling by placing 1/4 cup of the olive oil and garlic into
blender container. Process until garlic is finely ground.

Add 1/4 cup of the butter, softened; basil, parsley, cheddar cheese and
Parmesan cheese. Process until mixture blends well.

Place 1/4 of the filling in the center of one half of each chicken breast.
Fold the other half of chicken over filling, tucking edges.

In a shallow dish place eggs. In another shallow dish, place cracker meal.
Holding chicken together, dip in eggs; then in cracker meal, one piece at a
time; turning to coat.

In a frypan, place remaining 2 tablespoons of oil and remaining 2
tablespoons of butter and heat to medium temperature. Add chicken and cook,
turning, about 10 minutes or until brown on all sides. Place chicken in
shallow baking pan.

Cover loosely with foil and bake in 375° F oven for 40 minutes, basting
occasionally. Remove cover, and bake 10 minutes or until fork can be
inserted in chicken with case. Baste again be re serving.

Makes 4 large servings






Chicken Breast Piquant


Ingredients:



2 whole broiler-fryer chicken breasts, halved boned, skinned

1 1/2 ounces light rum

3 whole cloves

1/3 cup flour

1 can (8 oz) crushed pineapple in unsweetened juice

2 Tsp salt

1/4 cup cooking oil

1/3 cup slivered almonds

1 can (6 oz) frozen limeade, thawed





On hard surface with meat mallet or similar flattening utensil pound chicken
to 1/4 inch thickness. In shallow bowl, make marinade by mixing together
pineapple, including limeade, rum, and cloves, stir.



Add chicken, turning to coat



Cover and marinate at room temperature 30 minutes remove chicken and drain,
reserving marinade.

In shallow dish mix flour and salt. Add chicken, one piece at a time,
dredging to coat





In frypan place oil and heat to medium temperature add chicken and cook,,
turning, about 10 minutes or until brown on all sides.



Remove chicken and place in single layer in large shallow greased baking
pan.



Pour reserved marinade over chicken; sprinkle with almonds Bake uncovered,
in 400° F. oven, basting, twice about 25 minutes or until fork can be
inserted in chicken with ease.



To serve place chicken on serving platter and pour sauce over chicken.

Makes 4 servings

One time on Usenet, "Edwin Pawlowski" > said:

> Chicken Pesto

<snip>

This one sounds especially good, thanks Ed... :-)

--
Jani in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG