4 boneless, skinless chicken
breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
16 large basil leaves
1/2 cup crumbled Gorgonzola cheese
2 tablespoons pine nuts
1 tablespoon olive oil
Spicy Red Pepper Sauce (recipe follows)
Basil leaves
Gently pound chicken breasts
to 1/4-inch thickness; sprinkle with salt and pepper. Place 4
basil leaves over each piece of chicken, covering entirely. Sprinkle
2 tablespoons of cheese over basil.
In large frypan over medium-high
heat, toast pine nuts, shaking pan occasionally, until lightly
browned, about 3 minutes.
Sprinkle 1/2 tablespoon
of the pine nuts over each chicken breast half. Tightly roll
breasts, starting with short end; secure with wooden picks.
To same frypan, add olive
oil. Add chicken and sauté, turning frequently, about
10 minutes or until brown on all sides. Reduce heat to low, cover
and simmer an additional 10 minutes, or until fork can be inserted
in chicken with ease. Remove chicken to cutting board and let
rest about 10 minutes.
Spoon Spicy Red Pepper
Sauce evenly on 4 individual serving plates. Slice each chicken
roll into 1/2-inch slices and arrange, overlapping slices slightly,
on top of sauce. Garnish with basil leaves.
Makes 4 servings.
Spicy Red Pepper Sauce:
In blender container, place 1 jar (12 oz.) roasted red peppers
(drained), 1/2 cup tomato puree, 2 cloves garlic, 1 teaspoon
sugar, 1/2 teaspoon salt and 1/4 teaspoon red pepper flakes.
Pour into medium saucepan and heat over medium-low heat.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
