Popeyed Pesto Chicken
Recipe Developed by Chef Joe Eidem, CEC, AAC and Kristen Knuf-Clements, RD, both from Renown Regional Medical Center. This is a simple, heart healthy chicken dish that can be served with rice, low carb pasta, or by itself.
4 boneless skinless chicken breasts
3 t extra virgin olive oil
1/2 t crushed garlic
1 cup Chardonnay wine
seasoning and salt to taste
Saute spinach and garlic in olive oil until slightly wilted. Place raw chicken in freezer baggie and seal. On a chopping board, using a meat mallot, pound the chicken on both sides until thin.
Remove from bag, lay out and spread pesto and spinach on chicken. Sprinkle with seasoning and roll. With a toothpick, secure chicken. Add remaining olive oil into medium sized skilled, heat, add crushed garlic and chicken. Cook for a few minutes on each side, then add wine. Cover and cook for 10 minutes, or until chicken in done. Slice chicken and fan out on plate, garnish with fresh basil.