Basil Pesto Stuffed Chicken Breasts With Sun-Dried Tomato Cream
"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 :)"
photo by Grimms Restaurant T
- Ready In:
- 45mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
- 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
-
Basil Pesto
- 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
directions
- 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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Reviews
-
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.
RECIPE SUBMITTED BY
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!
