Basil Pesto Stuffed Chicken Breasts With Sun-Dried Tomato Cream
photo by Grimms Restaurant T
- Ready In:
- 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
Sun Dried Tomato Cream
- 1⁄4 cup chopped shallot
- 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 tomato packed in oil, drained
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch, mixed with equal amount of water
- 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.
- 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.
- Drizzle with 2 T. lemon juice, chopped garlic and olive oil. You may either grill these or bake at 350 for 30 minute.
- While breasts are cooking make basil cream.
- Sauté shallots in butter. Add wine and bring to a boil.
- 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.
- Whisk continually, add tomatoes and cook 2 minute Whisk in basil and lemon.
- Cook until heated thoroughly. To thicken sauce add cornstarch mixture slowly.
- Remove toothpick and cut the chicken breasts in slices to show off the center. Drizzle the chicken with sauce.
- **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.
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I can't give this whole recipe another star since I didn't make the sun dried tomato cream sauce. My garden had produced lots of tomatoes so I used them in a fresh sauce with shallots, white wine, basil and a touch of lemon juice. However, I did make the chicken as written and if the recipe had been just for that, would give it another star. I had my own pesto already made in the freezer so used that. The chicken rolls came out of the oven looking a little pale, so we heated up the cast iron skillet and browned them. Next time I make this, and I will, I'm going to save myself a pan and sear the chicken in the cast iron skillet first and then put the whole thing into the oven to pan roast.
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Yay! We're finally back home in Texas! I just graduated from Le Cordon Bleu, in Scottsdale, AZ and couldn't be happier about being home! Right now I work dinner time at Las Canarias, at "La Mansion", on the Riverwalk when I'm not studying culinary anthropology and hanging out with my gorgeous hubby Dereck. I love recipezaar, and it makes my day everytime I get a comment about how someone enjoyed making one of my dishes for their family. I can't think of anything cooler than that!