Chicken Kara

July 23, 2008

Jerry has a problem turning over his kitchen.

In fact, he often assumes control of friends’ and family members’ kitchens when we visit, whipping up lunch and dinner for us, as well as our hosts. And on our annual beach trip each summer, when everyone is supposed to prepare just one dinner, he ends up heading the meal preparation on a near-nightly basis.

So when Jerry’s younger sister, Kara, volunteered to cook for the family on a recent visit, she knew it was a long shot. Kara had hoped to prepare a pork loin dish that she had come up with, and she shared the recipe with her brother. His culinary instincts immediately kicked in, and Jerry asked if he could make the meal himself, substituting thinly sliced chicken breasts for the pork. Even Kara had to admit that the result was delicious.

Though she didn’t get to try out her version of the recipe on us, Kara was still was the inspiration for Jerry’s latest dish, so, in tribute, he named it after her.

Chicken Kara

2 pounds thinly sliced boneless chicken breasts, flattened and cut into 8 to 10 even pieces

Salt

Pepper

Pesto (store bought or homemade, for which a recipe follows)

1 bunch fresh spinach

1 cup Parmesan cheese

8 to 10 slices bacon

1 1/ 2 cups chicken stock

On stove top, preheat large skillet to medium-high heat. Also, preheat oven to 350 degrees.

Lightly salt and pepper one side of each piece of chicken and spread each evenly with 1 tablespoon of pesto. Layer evenly with a small handful (approximately 1/ 4 cup) of spinach, followed by approximately 1 teaspoon of Parmesan cheese. Beginning from the narrower end, tightly roll each piece of chicken, keeping the pesto/spinach mixture on the inside. Wrap a slice of bacon around each piece of chicken and secure with a toothpick at each end.

Cook the chicken in the skillet for approximately 2 minutes per side, long enough for the bacon to begin to render and turn crisp.

Place the chicken in a 13-by-9-inch glass baking dish. Add the chicken stock, and bake at 350 degrees for approximately 30 minutes.

Pesto

4 to 5 cloves garlic

1 cup roasted pecans

1 cup Italian parsley

2 cups fresh basil

1/ 2 cup Parmesan cheese

1/ 2 cup olive oil

Salt

Place garlic and pecans in food processor and process until fine. Add parsley, basil and Parmesan cheese. As food processor continues to churn, gradually add olive oil until pesto becomes smooth. Add salt to taste.

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One Response to “Chicken Kara”

  1. Cassidy Jane said

    That sounds heavenly. Possibly too complicated for my limited cooking skills… But heavenly, nonetheless.

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