Its always good to make something a little out of the ordinary....
I love the versatility of chicken breasts though I firmly believe that the taste lies with chicken in bone.... more juicy, more flavorful.
But chicken breasts have more scope for adventure and my favourite is always finding different ways of stuffing them and either deep frying, or roasting/baking or shallow frying...
this one is a slight twist to the classic Chicken Cordon Bleu.... the twist being the pesto sauce.
As I had a lot of tulsi or Holy Basil (in my backyard) but not the original Italian basil, I decided to use that in my pesto with along with pine nuts (chilgoza)
this Pesto sauce is amazing with chicken, fish and delicious with pasta.
Here I am using it as an amazing flavorful layer in my Cordon Bleu Chicken.
For the Pesto sauce...
Take a big bunch (appr. 3 cups of tulsi leaves, 1/4 cup pine nuts, 2 garlic cloves, juice of 1/2 lemon, 1/4 tsp salt, 1/2 cup cheese, 1/3 cup extra virgin olive oil) grind together coarsely (not like a smooth paste) and store.
For the Chicken Cordon Bleu:
4 chicken breasts- butterflied and pounded thin.
1 cup pesto sauce
20-24 slices of chicken salamis
12 cheese slices (if you can get swiss cheese- u are lucky-use that)
1 cup breadcrumbs mixed with:
1/2 cup finely grated parmesan cheese or processed cheese
2 tsp mixed herbs and 1/2 tsp garlic powder
a dash of salt
1- Butterfly and pound the chicken breasts till they are less than 1/2 inch thin.
2- Layer the chicken with pesto sauce.
3- Now lay on the salami slices, overlapping each other.
4- Now lay on the swiss cheese slices
5- Roll it up carefully... tucking in any of the loose ends of cheese or chicken or pesto sauce... hold it together with a toothpick.
6- Generously coast with the breadcrumb, cheese and herbs seasoned mixture
7- Bake for about 25 to 30 minutes at 200 C or till you find the top nice and golden ....
For your pinning pleasure!!
Wasn't the recipe easy-peasy?? and Looking good too!!
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