Pesto Chicken

• 1 cup loosely packed fresh basil leaves
• 1/4 cup minced fresh parsley
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 tablespoon pine nuts
• 1 to 2 garlic cloves
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter, melted

1. For pesto, combine the first six ingredients in a blender; cover and process until blended. Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper.
2. Spread each with 2 tablespoons pesto to within 1/2 in. of the edges. Roll up jelly-roll style, starting with a short side; secure with a toothpick or small metal skewer.
3. Place chicken in a greased 11x7-in. baking dish; brush with butter. Bake, uncovered, at 375u0b0 for 30-35 minutes or meat is no longer pink. Remove toothpicks or skewers. Serve warm as a main course.
4. For an appetizer, cool for 15 minutes, then refrigerate until chilled. Cut cold chicken into 1/2-in. slices.

basil, fresh parsley, parmesan cheese, olive oil, nuts, garlic, chicken breast halves, salt, pepper, butter

Taken from www.tasteofhome.com/recipes/pesto-chicken/ (may not work)