Herbed Chicken with Mushroom Pesto Recipe
Ingredients
| 1 cup loosely packed fresh basil leaves | ||
| Mushrooms | 3/4 Cup (16 tbs), sliced | |
| Garlic | 4 Clove (5gm) | |
| 2 tablespoons nonfat buttermilk | ||
| Chicken breast halves | 6 , skinned | |
| Vegetable cooking spray | ||
| 3 tablespoons low-sodium soy sauce | ||
| Honey | 2 Tablespoon | |
| 1/2 teaspoon dark sesame oil | ||
Directions
1. Position knife blade in food processor bowl; add first 3 ingredients. Process 3 seconds or until blended. Slowly add buttermilk through food chute with processor running, blending until mixture forms a paste.
2. Place 1 chicken breast, bone side down, on a cutting board; cut lengthwise into side of breast, forming a pocket. Stuff pocket with one-sixth of mushroom mixture. Place chicken, breast side up, on a rack in a roasting pan coated with cooking spray. Repeat procedure with remaining chicken breasts and mushroom mixture.
3. Combine soy sauce, honey, and sesame oil; brush over chicken. Bake at 400° for 30 minutes or until chicken is tender and golden, basting occasionally.
2. Place 1 chicken breast, bone side down, on a cutting board; cut lengthwise into side of breast, forming a pocket. Stuff pocket with one-sixth of mushroom mixture. Place chicken, breast side up, on a rack in a roasting pan coated with cooking spray. Repeat procedure with remaining chicken breasts and mushroom mixture.
3. Combine soy sauce, honey, and sesame oil; brush over chicken. Bake at 400° for 30 minutes or until chicken is tender and golden, basting occasionally.
Chef
