Sun-Dried Tomato Pesto Chicken Roll-Ups

"The inspiration for this recipe was RitaL's "Sun Dried Tomato, Pine Nuts and Basil Stuffed Chicken Breasts". I didn't have the same ingridents but it made me think about the combo of flavors. This is easy and tasty."
 
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Ready In:
50mins
Ingredients:
9
Serves:
4
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ingredients

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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.

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