Phyllo Wrapped Chicken with Southwest Pesto & Garlic Sauce
Submitted by markdj
Chicken breasts topped with roasted chile-spinach pesto and Monterey Jack, wrapped in buttery phyllo dough and baked golden. Served over a garlic-basil cream sauce.
YIELD
6 servingsPREP
55 minCOOK
65 minREADY
120 minThis is a dinner party showstopper. Chicken breasts get spread with a Southwest-style pesto made from fire-roasted Anaheim chiles, spinach, Parmesan, pine nuts, and smoky chipotle peppers, then topped with grated Monterey Jack and wrapped in crispy, buttered phyllo dough. The whole package bakes until the pastry shatters at the first cut and the cheese melts into the pesto underneath.
The pesto here is nothing like the basil version you’re used to. Charring the Anaheim chiles first gives them a sweet, smoky depth, and the chipotle adds a slow-building heat that lingers. Blended with spinach, pine nuts, and olive oil, it becomes a thick, vibrant green paste with real Southwest character.
The garlic cream sauce pools under the phyllo bundle on the plate. Chicken broth and heavy cream reduce with minced garlic and fresh basil until slightly thickened. It’s rich but not heavy, and the basil keeps it from tipping into pure indulgence.
Kitchen Tips
- Keep phyllo covered with plastic wrap and a damp towel while you work. It dries out in minutes and cracks instead of folding.
- Brush each layer of phyllo with butter before folding. Dry phyllo bakes brittle instead of flaky.
- Both the pesto and garlic sauce can be made a day ahead and refrigerated. This turns a 2-hour recipe into a 30-minute assembly and bake.
- Let the chicken bundles rest 5 minutes after baking before slicing. This lets the juices settle and the cheese stop flowing.
Variations
- Use poblano peppers instead of Anaheim for a deeper, earthier heat.
- Swap Monterey Jack for pepper jack to add spice without adjusting the pesto.
- Replace pine nuts with toasted pumpkin seeds (pepitas) for a more authentic Southwestern flavor.
Ingredients
Directions
For pesto:
Char peppers over gas flame or in broiler until blackened on all sides. Wrap in a paper bag and let stand 10 minutes.
Peel and seed peppers.
Grind roasted peppers, spinach, cheese, pine nuts, garlic and chipotle chilies in a food processor. With processor running, add oil; process until blended. Season with salt and pepper.
For garlic sauce:
Bring broth and whipping cream to a boil in a small saucepan. Add garlic and basil; simmer until sauce thickens slightly, about 20 minutes. Season with salt and pepper. ( Pesto and garlic sauce can be made 1 day ahead. Press plastic onto surface of presto; refrigerate. Cover sauce; refrigerate.)
For chicken:
Preheat oven to 400.
Place 1 phyllo sheet on work surface so that 1 long side is parallel to edge of work surface (cover remaining phyllo with plastic wrap and damp towel.)
Brush phyllo lightly with melted butter.
Fold in half crosswise like a book.
Brush with melted butter. Place 1 chicken breast so that 1 long side is 2 & quot; from bottom of phyllo, centering between sides of phyllo.
Season chicken with salt and pepper.
Spoon 1generous tablespoon of pesto over chicken. Sprinkle with ¼ cup cheese.
Fold bottom of phyllo over chicken. Fold short sides of phyllo over chicken.
Roll up jelly roll style.
Place seam side down on large baking sheet. Brush with melted butter. Repeat with remaining phyllo, chicken, pesto & cheese; refrigerate remaining pesto for another use.
Bake until chicken is cooked through and phyllo is golden, about 25 minutes.
Transfer to plates.
Bring garlic sauce to a simmer.
Spoon sauce onto each dinner plate, reserving some for a gravy boat type dish.
Place chicken in center of garlic sauce.
Garnish with fresh whole basil leaves.
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