Klink's Stuffed Chicken
Source of Recipe
kxly
List of Ingredients
4 boneless, skinless chicken breasts
4 Tablespoons basil pesto
8 thin slices Swiss cheese
6 ounces thinly sliced prosciutto or other ham
2 cups white wine
4 Tablespoons (1/2 stick) butter, cut into pieces
salt and pepper to taste Bechamel sauce
PESTO:
1 cup fresh basil leaves, washed and dried
3 cloves fresh garlic
1 1/2 ounces salted cashews or pinenuts
1/3 cup Parmesan cheese, shredded
about 1/3 cup extra-virgin olive oil
HERB BECHAMEL SAUCE:
2 Tablespoons butter or olive oil
2 Tablespoons flour
1 teaspoon minced garlic
1 teaspoon minced shallots
1 Tablespoon olive oil
1 1/2 teaspoons dried basil
1/4 cup dry white wine
3/4 cup milk
3/4 cup cream
1 pinch nutmeg
salt and pepper to taste
Recipe
Preheat oven to 350 degrees. Trim fat from chicken breasts and pound to an even thickness. Spread 1 Tablespoon pesto on each piece, then top with Swiss cheese and ham. Roll up and secure with toothpick. Place chicken rolls in non reactive backing pan at least 2 inches deep, add wine, butter, salt and pepper. Bake 30 to 35 minutes and serve topped with Bechamel sauce. To prepare PESTO: In food processor or blender, pulse the first four ingredients into a paste (basil leaves, gralic, cashews and paremesan cheese). With the motor running, add oil until smooth. To prepare HERB BECHAMEL SAUCE: Make a roux by melting butter or heating olive oil in a small suacepan, stirring in flour to make a smooth paste and cooking oer medium heat until lightly browned. Saute garlic and shallots in olive oil over medium heat until transparent. Add basil and wine, bring to boil and simmer until mixture is reduced by half. Add milk and cream and heat until almost boiling. Whip in roux and add the nutmeg. Cook over medium-low heat for about 10 minutes. Season with salt and pepper.
Yield:
4 servings
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