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| Italian Chicken Breasts with Pesto Mayonnaise |
| Here the chicken is boned, stuffed and rolled. It can be a little show-stopper on that brunch table you insist on crowding with egg and sausage casseroles. As if the mayonnaise wasn't enough, surprise your guests with an unexpected touch, drop a few pearls of Basil Oil on medallions of the stuffed chicken. Ingredients 2 red bell peppers 1 [1 lb. 5 oz] bunch leaf spinach, washed 1 [3 1/2 lbs.] chicken, boned 5 oz thinly sliced mild salami 1/4 cup drained sun-dried tomatoes, thinly sliced 5 oz mozzarella cheese, grated freshly ground black pepper 1 tablespoon olive oil 1 clove garlic, crushed String for securing Pesto Mayonnaise 1 cup lightly packed basil leaves 1 clove garlic, crushed 2 tablespoons grated Parmesan cheese 1/4 cup olive oil 1/2 cup prepared mayonnaise Method Quarter the bell peppers and remove seeds and membranes. Broil or grill the peppers, skin side up, until the skin blisters and blackens. Peel away the skin and cut the peppers into strips. Boil, steam or microwave spinach until just wilted. Drain well and pat dry with paper towels. Preheat oven to 375 Lightly pound the chicken to flatten. Lay the spinach leaves evenly over the chicken, top with the salami, roasted peppers, tomatoes and mozzarella cheese; sprinkle with pepper and press down firmly. Roll up tightly from the long side, tuck the ends in and continue rolling. Secure the roll with string at 1-inch intervals. Brush the roll with the combined oil and garlic. Bake 1 hour, or until the juices run clear when tested with a skewer. Leave to cool, then refrigerate for several hours. Pesto Mayonnaise Blend or process the basil, garlic, Parmesan cheese and oil until smooth. Combine the basil mixture and mayonnaise in a bowl and season with salt and pepper to taste, mixing well. Keep tightly covered until required. Remove the string from the chicken and slice thinly. Serve with the Pesto Mayonnaise. |