Sun-Dried Tomato Pesto Chicken Roll-Ups
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 (6 ounce) chicken breasts
- 3 ounces sun-dried tomatoes (not in oil)
- 1 garlic clove
- 1⁄2 cup pecan halves
- 1⁄4 cup parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup half-and-half
- 1⁄2 cup sour cream
directions
- One by one put each chicken breast in a large ziplock baggie and pound it to 1/4 inch thickness.
- To make pesto: put the sundried tomatos, garlic, pecans, parmesan and olive oil into a mini-chopper or blender and puree until smooth.
- Lay the chicken flat and place a tablespoon of the pesto on each. Roll it up and secure with wooden toothpicks.
- Heat the butter in a heavy large frying pan. Add the chicken and saute until browned and done, about 30 minutes, turning several times.
- Meanwhile, add the cream and sour cream to a small saucepan and heat through. Add the remaining pesto to this and heat until bubbly, but not boiling.
- Pour sauce into the frying pan with the chicken. Be sure to scrape up any pan drippings and heat this well through.
- I served this over spinach.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view¤t=wallabies.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/wallabies.jpg" border="0" alt="Photobucket"></a>