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Categories:
chicken ham Pesto olive oil garlic pepper Basil Cream cream white wine shallots heavy cream fresh basil tomato
Viewed: 14 - Published at: 5 months agoIngredients
- 8 Boneless, skinless chicken
- 8 (1-ounce)slices Prosciutto or ham,
- 1/2 c Pesto
- 1/4 c Olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon pepper
- Basil Cream
- BASIL CREAM
- 1/3 c Dry white wine
- 1/4 c Chopped shallots (about 3 shallots)
- 1 1/2 cup Heavy cream
- 1/4 cup minced fresh basil
- 1 cup chopped tomato
Method
- For chicken: Place each piece of chicken between 2 sheets waxed paper; pound to 1/4-inch thickness. Place 1 slice prosciutto and 1 tablespoon pesto in the center of each breast and spread across entire breast. Roll up breast, beginning at small end, and secure with a wooden pick. Place in a baking dish; drizzle with 3 tablespoons lemon juice. May be refrigerated overnight; allow to stand at room temperature 30 minutes before grilling
- Combine 1/4 cup olive oil, 2 cloves garlic, and pepper. Grill chicken over medium heat 15 - 20 minutes or until done, brushing occasionally with olive oil mixture. Serve with Basil Cream.er chicken.
- Note: Chicken may be baked at 350 degrees 20 to 30 minutes, until cooked through.
- For basil cream: In small skillet over medium heat, saute shallots in butter until translucent. Add wine and bring to a boil. Cook 2 minutes, or until liquid is reduced to about 1/4 cup. Add cream and return to a boil. Cook 8 to 10 minutes or until sauce is reduced to about 1 cup, stirring constantly. Add tomatoes and basil; cook 2 minutes.
