Tag Archives: basil




12 fresh basil leaves, washed
4 T. pine nuts
4 garlic cloves, minced
6 T. grated Parmesan or Pecorino Romano cheese
¼ c. olive oil


In a food processor or blender place the basil, pine nuts and garlic. Grind. Then add cheese and dribble olive oil through the tunnel while turning. Scoop out processor and place into a bowl or jar. Pesto can be stored in a jar in the refrigerator for up to one week with a thin layer of olive oil over the top. Sealing the pesto with olive oil helps to retain a bright, green color. Use with pasta or as a base for pizza with a four-cheese topping (Parmesan, asiago, provolone and mozzarella cheeses).

Chicken Breasts Stuffed with Goat Cheese and Basil



4 boneless chicken breast halves

4 oz. fresh goat cheese

2 scallions, thinly sliced

8 basil leaves, shredded or sliced very thinly

¼. t. coarsely ground pepper

½ c. flour

1 egg, beaten with 2 T. water until frothy

1 c. Italian seasoned breadcrumbs

Oil for frying

Mushroom Sauce

4 T. butter

½ pound mushrooms. Sliced

¼ c. dry white wine

2/3 c. chicken stock

4 tablespoons chilled butter, cut into 4 pieces

Salt and pepper


Flatten each chicken breast between sheets of plastic wrap to a thickness of ¼ inch using meat mallet.  Combine cheese, green onions, basil and pepper in small bowl.  Divide the cheese mixture lengthwise over half of each chicken piece.  Tuck short ends in.  Roll chicken up, starting and one long side, into tight cylinders.  Dip each rolled chicken breast first in flour, egg and breadcrumbs.  In a large skillet, fry the chicken breasts in oil until golden brown, transfer to baking dish and keep warm at 200 degrees while you make the sauce.

For sauce:  In a skillet over medium heat, melt butter and sauté mushrooms until tender, about 8 minutes.  Add wine and boil 3 minutes.  Add stock and boil until liquid is reduced by half, about 6 minutes.  Remove from heat and swirl in 4 tablespoons cold butter, one piece at a time.  Season sauce with salt and freshly ground pepper.

Cut rolls crosswise into ½ inch thick rounds.  Fan out on plates.  Serve immediately, passing sauce separately.