Chicken Breast with Parmesan Pesto

Ingredients

• 3 whole(s) chicken breasts boneless & skinless
• 1 cup(s) fresh basil leaves, lightly packed
• 3/4 cup(s) parmesan cheese, grated
• 1/4 cup(s) olive oil
• 1 clove(s) garlic
• 1 1/2 tablespoon(s) butter or margarine
• 1 1/2 tablespoon(s) olive oil
• 1/2 cup(s) all-purpose flour

Preparation

1. Place chicken breasts between plastic wrap and firmly pound with mallet until approx 1/4" thick. Cover and chill while making pesto.


2. In blender or food processor, combine basil, cheese, oil and garlic and whirl until it becomes a thick paste.


3. Spoon equal portions of pesto onto each chicken breast. Roll up each breast to enclose pesto and secure with toothpick.


4. In 12-14" fry pan, melt butter in oil over medium-high heat. Dip each chicken roll in flour, shake off excess, and add to pan. Cook, turning as needed, until golden brown and meat is opaque in center, 6 to 8 minutes.