Basil Pesto Stuffed Chicken Breasts With Sun-Dried Tomato Cream

Total Time
45mins
Prep
15 mins
Cook
30 mins

You might have trouble pounding the chicken flat enough to make the jelly-roll presentation, but that's ok...just fold it over once to make it look like a big clam :)

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Ingredients

Nutrition

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.