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Pesto Chicken with Basil Cream




Source of Recipe


Posted By: Sherry in Roseburg from Above & Beyond Parsley...


Recipe Introduction


basil punch, yum yum yummy yum


List of Ingredients




8 boneless, skinless chicken breast halves

8 (1-ounce) slices prosciutto or ham

1/2 cup pesto

4 tablespoons lemon juice

1/4 cup olive oil

3 cloves garlic, minced

Freshly ground pepper, to taste

FOR PESTO:

1 cup tightly packed fresh basil

2 cloves garlic

1/2 cup toasted pine nuts

1/4 teaspoon freshly ground pepper

1 cup freshly grated Parmesan or Romano cheese

1/4 cup olive oil

FOR BASIL CREAM:

1/4 cup chopped shallots

2 tablespoons butter

1/3 cup dry white wine

1-1/2 cups heavy cream

1/4 cup oil-packed sun-dried tomatoes, halved and patted

dry

1/4 cup shredded fresh basil

2 tablespoons lemon juice

1/2-1 tablespoon cornstarch

1 tablespoon water


Recipe



For pesto: Remove stems from basil and wash leaves thoroughly. In

a food processor, blend basil, garlic, pine nuts, pepper and Parmesan

cheese until smooth. With processor running, add oil through the food

chute in a slow steady stream until combined. Set aside.

Place each piece of chicken between 2 sheets of waxed paper and

pound to 1/4-inch thick. Place 1 slice prosciutto and 1 tablespoon

pesto in the center of each breast and spread across the whole

piece. Roll breast up from the small end and secure with a wooden

pick. Drizzle with 3 tablespoons lemon juice. Place in a covered dish

and refrigerate overnight.

For basil cream: Sauté shallots in butter until translucent. Add

wine and bring to a boil. Cook for 2 minutes or until liquid is reduced

to about 1/4 cup. Add cream and return to a boil. Cook for 8 to 10

minutes or until sauce is reduced to approximately 1 cup. Whisking

constantly, add tomatoes and cook for 2 minutes. Whisk in basil and

lemon juice and cook until heated. If a thicker sauce is desired,

combine cornstarch with water and stir into the cream mixture while

boiling.

Let chicken stand at room temperature for 30 minutes before

grilling. Combine olive oil, garlic, 1 tablespoon lemon juice and pepper.

Grill chicken over medium coals for 15 to 20 minutes or until done,

turning and brushing occasionally with olive oil mixture.

The chicken may also be baked in a 350-degree oven for 20 to 30

minutes. Coat first with olive oil, garlic and pepper and cover with

foil before baking.

Serve with basil cream, garnished with fresh basil if desired. For an

eye-catching effect, slice breast halves into 5 or 6 pieces and fan

onto a bed of pasta.

SERVES 8