Basil Pesto Stuffed Chicken Breasts With Sun-dried Tomato Cream

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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
• 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
• 1/4 cup chopped shallot
• 2 tablespoons butter
• 1/3 cup dry wine (i prefer sauvignon blanc or reisling)
• 1 1/2 cups heavy cream
• 1/4 cup shredded fresh basil
• 1/8 cup sun-dried tomato packed in oil, drained
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch, mixed with equal amount of water

Recipe

• 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.