Recipe: Crispy Roasted Chicken with Spinach Pesto Cream

CRISPY ROASTED CHICKEN WITH SPINACH PESTO CREAM

FOR THE SAUCE:
3/4 cup plus 2 Tbsp. Spinach Pesto, divided use (recipe follows)
1 Tbsp. red wine vinegar
1/2 cup creme fraiche (or heavy whipping cream)
Salt and freshly ground black pepper
FOR THE CHICKEN MARINADE:
1/4 cup dry white wine
4 large whole chicken breasts
FOR THE STUFFING:
1 cup fresh bread crumbs
3 Tbsp. Parmesan cheese
Purple and green basil leaves and flowers, optional

TO MAKE THE SAUCE:
In small bowl, whisk together 1/2 cup Spinach Pesto (recipe below), red wine vinegar, creme fraiche or whipping cream, and salt and freshly ground black pepper to taste. (May be prepared 1 day in advance and kept refrigerated until 30 minutes before use.)

TO MAKE THE MARINADE:
In small bowl, whisk together white wine and 1/4 cup Spinach Pesto, then season with salt and freshly ground pepper; mix well. (May be prepared 1 day in advance and kept refrigerated until 1 hour before use.)

Arrange chicken breasts (about 13/4 pounds each, boned and halved) in large, shallow non-aluminum dish. Pour marinade over chicken, turning to coat generously. Cover and marinate for at least 30 minutes or as long as 4 hours in refrigerator.

WHEN READY TO COOK:
Preheat oven to 425 degrees F.

TO MAKE STUFFING:
In medium bowl, combine bread crumbs, Parmesan cheese and the remaining 2 tablespoons Spinach Pesto, then season with salt and freshly ground pepper. Mix until pesto has been absorbed.

TO PREPARE THE CHICKEN:
Remove chicken breasts from marinade; place in large roasting pan, skin side up. Separate skin from each chicken breast by carefully slipping your fingers under skin and gently loosening it. Place heaping tablespoon of stuffing under skin. Pat skin back into place, pressing gently.

Roast chicken breasts in oven for 20-25 minutes. They should be golden brown and crisp. If they are not, remove them from oven and turn oven to broil. Broil breasts until skin is very crisp, 3 to 5 minutes.

TO SERVE:
Transfer chicken breasts to platter and spoon 1 tablespoon of sauce onto each breast. Garnish with basil sprigs and flowers if desired. Serve immediately, with remaining sauce on side.

Makes 4 servings

SPINACH PESTO
Makes 1 to 1 1/2 cups

2 medium garlic cloves
1/2 cup olive oil
1 1/4 cups fresh basil leaves
Black pepper
1 cup spinach leaves
1/2 cup Parmesan cheese, optional
1/4 cup fresh parsley leaves
3 Tbsp. pine nuts

In food processor, puree peeled garlic cloves. Add basil (about 1 medium bunch), spinach and parsley; process until finely chopped. Add pine nuts and finely chop. With motor running, slowly pour in olive oil in fine stream; process until oil is absorbed. Season with freshly ground pepper. If using freshly grated Parmesan, add it just before serving and process until well blended. Taste for seasoning. The pesto may be prepared up to 1 week in advance and kept in tightly covered container in refrigerator until needed.

Source: The Taste of Summer: Inspired Recipes for Casual Entertaining by Diane Rossen Worthington