Carol’s Kitchen

By Carol Turner @carolturner9319

Gruyere & Garlic Scape Pesto Stuffed Chicken Breasts

This is an easy recipe to prepare; great for entertaining or weeknight suppers. Feel free to substitute a different cheese for the Gruyere, or try a different pesto. Sometimes I add finely chopped nuts to the bread crumbs for added flavour and texture.

INGREDIENTS Serves 2 (recipe can be doubled) CHICKEN: 2 large boneless skinless chicken breast halves 4 teaspoons garlic scape pesto (or pesto of your choice) 1/3 cup grated Gruyere cheese Flour for dredging, seasoned with salt and pepper 1 egg, lightly beaten with one teaspoon water 1/2 cup seasoned bread crumbs Vegetable oil CREAM SAUCE: 1 tablespoon butter or olive oil 1 finely chopped shallot 2 teaspoons garlic scape pesto (slightly drained) 1/2 teaspoon Dijon mustard 1/4 cup chicken stock 1/2 cup heavy cream (35%) 1/2 fresh lemon, cut in half (optional)

DIRECTIONS

1. Place chicken between 2 sheets of waxed paper and pound with a mallet to 1/4 inch thickness. Season with salt and pepper.

2. Place flour, beaten egg and bread crumbs in 3 separate bowls.

3. Spread each breast with 2 teaspoons pesto then sprinkle over 2 tablespoons Gruyere cheese. Starting at short end tightly roll breasts to enclose filling securing with a toothpick if necessary.

4. Dredge chicken lightly in flour then dip into beaten egg and finally roll in bread crumbs to evenly coat. Refrigerate 20 minutes.

5. Pour vegetable oil to 1/8 inch in a heavy skillet, heat over medium heat, add rolls and cook until lightly browned on all sides, about 6 minutes. Transfer, seam side down, to an ovenproof baking dish.

6. Bake in a preheated oven at 350 degrees for 2025 minutes uncovered.

7. Meanwhile, prepare sauce. Heat butter or oil over medium heat. Add shallots and cook for 4 minutes without browning. Add pesto, mustard and chicken stock and cook until heated through. Add cream, bring to a boil and reduce heat and simmer briefly until slightly thickened. Season with salt and pepper.

Slice chicken on diagonal and serve over a pool of sauce.

Garnish with fresh herbs and a lemon wedge (I squeeze the juice over the entire dish before eating for a bright pop of flavour!) Serve with rice or potato and seasonal vegetables.

Carol lives in the Kawarthas and is motivated and inspired to cook – from our incredible restaurants, bakeries, butchers and specialty food shops to our farmer’s markets and comprehensive supermarkets. She loves to create recipes using seasonal ingredients and local products and has everything she needs at her doorstep. Follow Carol on Instagram @carolturner9319