AT HOME WITH HARGROVE:CHICKEN BREASTS WITH PESTO AND CHEESE

Ingredients

2 cups bright green aromatic basil leaves, tightly packed

1/3 cup extra virgin olive oil

2 fresh white garlic cloves, peeled and crushed

1/4 cup pignoli (pine nuts)

6 chicken breast filets (from 3 whole breasts, skin removed)

1 cup (app.) feta cheese, crumbled

extra virgin olive oil

butter

1 cup sliced mushrooms

1/4 cup (app.) white wine or chicken stock

Place basil, oil, garlic, and pignoli in a food processor with a chopping blade (or into a blender) and pulse. Mixture should be coarse, not a purée. Add the feta cheese and pulse again to mix.

Pound the chicken filets to 1/4 inch thick, spread with the pesto/cheese mixture, and roll up. If you are doing this the day before, place the chicken rolls seam side down in a pan and refrigerate overnight.

When ready to cook, set the oven to 325°. Cover the bottom of a skillet with equal measures of olive oil and butter and sauté the chicken. When the chicken rolls are golden brown, put in a pan and place in the oven, covered with auminum foil

for 15-20 minutes.

Meanwhile, to the skillet drippings add the mushrooms and sauté, adding more butter if desired. Add wine or chicken stock and reduce to the desired consistency.

Remove the chicken rolls from the oven, arrange on a serving platter (on a bed of wild rice, perhaps), and drizzle with the mushroom sauce.

 H. Hargrove predicts that Chicken Breasts with Pesto and Cheese will be one of your favorite treats for your favorite guests.