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#1 of 1 Old 10-14-2002, 03:54 PM - Thead Starter
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Pesto-Stuffed Chicken
Fresh sorrel, a sour-tasting herb, looks like thin spinach. Remove any thick stems from the sorrel and spinach before making the homemade pesto. If sorrel isn’t available, fill in with extra spinach.
Source: Better Homes and Gardens

1 recipe Sorrel Pesto
4 skinless, boneless chicken breast halves (about 1 pound total)
8 teaspoons soft goat cheese (chèvre)
Black pepper
Nonstick spray coating
1 7-1/4-ounce jar roasted red sweet peppers, drained and chopped (about 1 cup)
1/2 cup frozen artichoke hearts, thawed and chopped
2 teaspoons snipped fresh oregano or thyme

1. Prepare Sorrel Pesto. Rinse chicken; pat dry. Place one chicken breast half between 2 pieces of plastic wrap. Pound chicken lightly into a 1/8-inch-thick rectangle. Remove plastic wrap. Spread breast with 1 tablespoon of Sorrel Pesto and 2 teaspoons of goat cheese. Fold in long sides of chicken; roll up from short end. Secure with toothpicks. Season with pepper. Repeat with remaining chicken, pesto, and goat cheese.
2. Spray a large skillet and a 2-quart baking dish with nonstick coating; set dish aside. Preheat skillet over medium heat. Place the chicken rolls in hot skillet, turning to brown evenly. Transfer browned chicken rolls to prepared baking dish. Bake in a 375 degree F oven for 25 to 30 minutes or until chicken is tender and no longer pink.
3. Meanwhile, in a small saucepan combine roasted peppers, artichokes, and oregano or thyme. Cook and stir over medium heat until heated through. Serve over chicken. Makes 4 servings.
4. Sorrel Pesto: In a food processor bowl combine 1 cup firmly packed torn spinach leaves; 1/2 cup firmly packed torn sorrel leaves; 1 clove garlic, quartered; and 1/4 cup finely shredded Asiago cheese. Cover; process with several on-off turns until a paste forms, stopping machine several times to scrape down sides. Combine 1 tablespoon walnut oil or olive oil and 1 tablespoon water. With machine running, gradually add oil mixture; process to consistency of soft butter. Reserve 1/4 cup of pesto mixture. Cover and store remaining pesto in refrigerator for later use.

Nutritional facts per serving
calories: 200 , total fat: 9g , saturated fat: 3g , cholesterol: 70mg , sodium: 164mg , carbohydrate: 5g , fiber: 2g , protein: 25g , vitamin A: 27% , vitamin C: 178% , calcium: 4% , iron: 12% , vegetables: 1diabetic exchange , lean meat: 3diabetic exchange
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