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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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Primary category: Entrees


6 boneless chicken breasts
6 TB pesto
2 TB olive oil
1 TB unsalted butter, softened
1 TB flour
1 cup dry white wine
Juice of 1 lemon
Salt and pepper


Butterfly cut each chicken breast to create a very thin fillet. Pound lightly with a mallet or the side of a large knife.

Spread each fillet with 1 TB of the pesto and then roll up, tucking in the sides as you go. Close the edge with toothpicks or tie each bundle with kitchen twine.

Heat the olive oil in a 10" fry pan and brown the chicken breasts quickly on all sides. Remove the chicken from the pan and add the butter and flour to form a roux. Stir it over medium/high heat, scraping the bits and pieces of chicken from the bottom of the pan. Add the wine and the lemon juice and stir until the mixture comes to a boil.

Return the chicken to the pan, add the salt and pepper, cover and let simmer for about 30 minutes. Serve with rice, buttered noodles or orzo (rice shaped pasta). You can also slice these and serve at room temperature for a buffet.


Pesto Chicken - NOTES

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Pesto Chicken - REVIEWS



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