Basil Pesto Stuffed Chicken Breasts With Sun-Dried Tomato Cream

READY IN: 45mins




  • 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.