Frango recheado com pesto

Ingredientes

• 1garlicAmount1Ingredientgarlic clove, peeled clove, peeled
• 1 cupfresh spinachAmount1 cupIngredientfresh spinach
• 2 cupfresh basilAmount2 cupIngredientfresh basil leaves leaves
• 1/4 cuptoasted pine nutsAmount1/4 cupIngredienttoasted pine nuts
• 1/2 cupolive oilAmount1 tbspIngredientolive oil
• 1/4 cupParmesan cheeseAmount1/4 cupIngredientParmesan cheese, freshly grated, freshly grated
• SaltIngredientSalt and pepper and pepper
• 4 ozchicken quartersAmount4 ozIngredientchicken quarters
• 18 ozpackage polentaAmount18 ozIngredientpackage polenta, cut into 1/4” thick rounds, cut into 1/4” thick rounds
• 1 tbspolive oilAmount1 tbspIngredientolive oil

Modo de preparo

1. 1

   Preheat oven to 450 degrees F.

2. 2

   Add garlic, spinach, basil, pine nutsAmount¼ cupIngredienttoasted pine nuts and 1 tablespoon of the oil into a food processor. Pulse until finely chopped. Start the food processor and pour the rest of the oil in a slow, steady stream. Add parmesan, salt and pepper; pulse to combine. Pesto is complete.

3. 3

   On a clean work surface, spread pesto underneath the skin of chicken; using remaining pesto on top.

4. 4

   Using a roasting pan with drip tray, spread 2 tablespoons of olive oilAmount1 tbspIngredientolive oil on the bottom pan and lay polenta rounds inside; season with salt and pepper. Laying the drip pan over the top, then add chicken to the pan.

5. 5

   Season chicken with salt and pepper then bake for 35-45 minutes or until juic...: Season chicken with salt and pepper then bake for 35-45 minutes or until juices run clear. Serve the chicken with the polentaAmount18 ozIngredientpackage polenta, cut into ¼” thick rounds rounds. Enjoy!