more recipes 1  2  3  4  5  6  7  8  9   Crispy Roasted Chicken with Spinach Pesto Sauce Layering the flavors is a technique that infuses the food with a particular flavor at each successive step. The chicken is first marinated with a pesto base and then stuffed with pesto-flavored bread crumbs and served with a pesto cream sauce. It creates an ideal balance. Spinach Pesto 3 garlic cloves 1-1/4 cups fresh basil leaves (about 1 bunch) 1 cup spinach leaves 1/4 cup parsley leaves 3 tablespoons pine nuts 1/2 cup olive oil freshly ground black pepper 1/2 cup freshly grated Parmesan cheese In a food processor, process the garlic cloves until puréed. Add the basil, spinach, and parsley and process until finely chopped. Add the pine nuts and finely chop. With the motor running, slowly pour in the olive oil in a fine stream and process until the oil is absorbed. Season with pepper. Add the Parmesan cheese just before serving. Refrigerate until needed. Marinade 1/4 cup dry white wine 1/4 cup spinach pesto salt and freshly ground pepper In a small bowl, mix together all the ingredients, add salt and pepper to taste, and mix well. Arrange the chicken breasts in a large, shallow non- aluminum dish. Pour the marinade over the chicken, turning to coat generously. Cover and marinate for at least 30 minutes, or as long as 4 hours in the refrigerator. Stuffing 1 cup bread 3 tablespoons Parmesan cheese 2 tablespoons spinach pesto salt and freshly ground pepper 4 large chicken breast halved Make the stuffing in a medium bowl, combining all the ingredients, including salt and pepper. Preheat the oven to 425 degrees F. Remove the chicken breasts from the marinade and place in a large roasting pan, skin side up. Separate the skin from each chicken breast by carefully slipping your fingers under the skin and gently loosening it. Place a heaping tablespoon of stuffing underneath the skin. Pat the skin back into place, pressing gently. Place the chicken breasts in the oven and roast for 20 to 25 minutes. They should be golden brown and crisp. If not, remove them from the oven and turn the oven to broil. Broil the chicken breasts until the skin is very crisp, 3 to 5 minutes. Transfer the chicken breasts to a platter and spoon 1 tablespoon of sauce over each breast. Serve the remaining sauce on the side. Serves 8. Adapted from Diane Rossen Worthington's The Taste of Summer.