Pesto Stuffed Chic Breasts w Sundried Tomato Cream
Category
Entrees - Maindishes
Sub
Category
None
Ingredients
CHICKEN
4 boneless skinless chicken breasts
4 slices prosciutto
1/4 cup pesto
2 tablespoons lemon juice
1 1/2 cloves garlic, chopped
Freshly ground pepper, to taste
1/8 cup olive oil
SUN DRIED TOMATO CREAM
1/4 cup chopped shallots
2 tablespoons butter
1/3 cup dry white wine
1 1/2 cup heavy cream
1/8 cup oil packed sun-dried tomatoes, drained & cut-up
1/4 cup fresh shredded basil
2 tablespoons lemon juice
1 tablespoon corn starch mixed with equal water
cooking juices from chicken
Instructions
CHICKEN Pound chicken breasts to 1/4 inch thickness. Place
one slice prosciutto and 1 tablespoon pesto on each breast.
Tuck in ends and roll jellyroll style. Secure with toothpicks or
skewers or sewing thread. Place chicken breasts in a glass
dish. Combine remaining ingredients and drizzle over chicken.
Bake at 350F for 25 to 35 minutes. Juices should run clear
when pierced with a fork. Save juices for sauce below.
SUN DRIED TOMATO CREAM Saute shallots in butter. Add
wine and bring to boil. Cool until liquid is reduced to 1/4 cup.
Add cram and return to boil. Cook 8 to 10 minutes or until
sauce is reduced to 1 cup. Whisk continually, add tomatoes
and cook 2 minutes. Whisk in basil and lemon. Cook until
heated through. If needed, use cornstarch water mixture to
thicken.
Remove toothpicks, skewers, or thread from chicken and slice
the chicken breasts to show off center. Drizzle the chicken
with sauce and pass additional sauce.
Originally Submitted
2/5/2018
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