Herbed Chicken with Mushroom Pesto
|Loosely packed basil leaves||1 Cup (16 tbs) (Fresh Variety)|
|Sliced fresh mushrooms||3⁄4 Cup (12 tbs)|
|Garlic||4 Clove (20 gm)|
|Non fat buttermilk||2 Tablespoon|
|Skinless chicken breast halves||36 Ounce (6 Pieces, 6 Ounce Each)|
|Vegetable cooking spray||1|
|Low sodium soy sauce||3 Tablespoon|
|Dark sesame oil||1⁄2 Teaspoon|
1. Position knife blade in food processor bowl; add first 3 ingredients. Process 3 seconds or until blended. Slowly add buttermilk through food chute with processor running, blending until mixture forms a paste.
2. Place 1 chicken breast, bone side down, on a cutting board; cut lengthwise into side of breast, forming a pocket. Stuff pocket with one-sixth of mushroom mixture. Place chicken, breast side up, on a rack in a roasting pan coated with cooking spray. Repeat procedure with remaining chicken breasts and mushroom mixture.
3. Combine soy sauce, honey, and sesame oil; brush over chicken. Bake at 400° for 30 minutes or until chicken is tender and golden, basting occasionally.