PHYLLO-WRAPPED PESTO CHICKEN

Phyllo-Wrapped Pesto Chicken image

Chicken breasts can be a little too plain for holiday dinners. I decided to dress them up by topping the pesto and cheese and then wrapping in phyllo dough. There's nothing ordinary about them!-Gail Humfeld, Newark, Delaware

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 6

Ingredients

12 sheets phyllo dough (14x 9-inch size)
1/2 cup butter, melted, divided
6 boneless skinless chicken breast halves (7 ounces each)
Pepper to taste
1 jar (10 ounces) basil pesto
6 slices Monterey Jack cheese

Steps:

Brush two phyllo sheets with butter; stack one sheet on the other. Brush top with butter. Form five additional stacks. , Flatten chicken; place one piece of chicken on each phyllo stack, with the long side of chicken 1 in. from the long side of the phyllo. Sprinkle with pepper. Place 2 tablespoons pesto on each; top each with a slice of cheese. Fold bottom edge of phyllo over chicken; fold in short sides and roll up. , Place seam side down in a greased 15x10x1-in. baking pan. Brush with remaining butter. Bake, uncovered, at 375° for 45-50 minutes or until chicken juices run clear and pastry is golden brown.

Nutrition Facts : Calories 799 calories, Fat 50g fat (21g saturated fat), Cholesterol 186mg cholesterol, Sodium 906mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 58g protein.