Chicken, Phyllo Chicken with Pesto & Garlic Sauce

By lknowles

From Chas Leithe. This is a low fat chicken dish that's relatively easy to make yet tastes sinfully good!

Ingredients

• 6 Phyllo Dough
• 1/4 Cup Butter
• 6 Chicken Breasts, Skinless/Boneless
• 1 1/2 Cup Parmesan Cheese, Grated
• 1 Cup Pesto (Of Choice)
• -- Garlic Sauce --
• 2 Cup Chicken Broth
• 1/4 Cup Half & Half
• 3 Garlic Cloves, Minced
• 1/4 Cup Fresh Basil, Chopped
• 1 Tbsp Arrowroot (Or Cornstarch)

Details

Servings 6

Preparation

Step 1

FOR GARLIC SAUCE: Combine broth and half & half in a saucepan and bring to a boil. Reduce heat, add garlic and basil and simmer for 20 minutes to reduce. Add cornstarch or arrowroot to a little water and use to thicken the sauce as necessary. FOR CHICKEN: Preheat oven to 400. Place on sheet of phyllo on work surface and paint with melted butter. Fold in half on the short side and paint with butter again. Center chicken at the bottom, season with salt and pepper and spoon on a generous amount of pesto. Sprinkle with 1/4 cup cheese and roll up jelly roll style making sure it's sealed. Place seam side down on a PAMmed baking sheet. Repeat with the remaining chicken. Brush all with butter and bake until golden, about 25 minutes. Bring garlic sauce to a simmer, place chicken on plates and serve sauce over the top.

Per Serving: 652 Cal (57% from Fat, 31% from Protein, 12% from Carb); 51 g Protein; 41 g Tot Fat; 17 g Sat Fat; 19 g Mono Fat; 19 g Carb; 2 g Fiber; 716 mg Calcium; 5 mg Iron; 1506 mg Sodium; 133 mg Cholesterol