Basil-Pesto-Stuffed-Chicken-Breasts-With-Sun-Dried-Tomato-Cream0.jpg

INGREDIENTS

  • 4 boneless skinless chicken breasts
  • 4 slices prosciutto
  • 1/4 cup pesto sauce
  • 2 tablespoons lemon juice
  • 1 1/2 garlic cloves , chopped
  • fresh ground black pepper
  • 1/8 cup olive oil

    • Basil Pesto

  • 1/2 cup fresh basil , with stems removed
  • 1 garlic clove
  • 1/4 cup pine nuts , toasted
  • 1/8 teaspoon ground black pepper
  • 1/2 cup freshly grated parmesan cheese
  • 1/8 cup olive oil

    • Sun Dried tomato Cream

  • 1/4 cup chopped shallots
  • 2 tablespoons butter
  • 1/3 cup dry white wine (I prefer Sauvignon Blanc or Reisling)
  • 1 1/2 cups heavy cream
  • 1/4 cup shredded fresh basil
  • 1/8 cup sun-dried tomatoes packed in oil , drained
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch , mixed with equal amount of water

DIRECTIONS

  1. For Pesto, wash basil and remove stems. In food processor mix basil, garlic, pine nuts, pepper and Parmesan. Blend until smooth and slowly add oil.
  2. Pound chicken breasts to 1/4 inch thickness. Place one slice prosciutto and 1 T. pesto on chicken breast. Tuck in ends and roll jelly style. Secure with toothpicks.
  3. Drizzle with 2 T. lemon juice, chopped garlic and olive oil. You may either grill these or bake at 350 for 30 minute.
  4. While breasts are cooking make basil cream.
  5. Sauté shallots in butter. Add wine and bring to a boil.
  6. Cook until liquid is reduced to 1/4 cup Add cream and return to boil. Cook 8- 10 minute or until sauce is reduced to 1 cup.
  7. Whisk continually, add tomatoes and cook 2 minute Whisk in basil and lemon.
  8. Cook until heated thoroughly. To thicken sauce add cornstarch mixture slowly.
  9. Remove toothpick and cut the chicken breasts in slices to show off the center. Drizzle the chicken with sauce.
  10. **Serve this with your choice of pasta and dbl the sauce, or when it’s just Dereck and I, I only make 2 chicken breasts and there is enough sauce for our pasta.