Pesto Stuffed Chicken Wrapped in Prosciutto With Pesto Cream Sauce

(from largomason’s recipe box)

Source: dragonskitchen.blogspot.com

Ingredients

  • For the Pesto:
  • 2 cups fresh basil leaves, packed tightly
  • 1/2 teaspoon kosher salt
  • 4 cloves garlic, coarsely chopped
  • 1/8 teaspoon pepper
  • 1 cup pine nuts
  • 1/2 cup extra-virgin olive oil
  • 3/4 cup Parmesan cheese, freshly grated
  • 1 tablespoon unsalted butter
  • For the Chicken:
  • 6 chicken breasts
  • 18 slices prosciutto
  • 1/4 dijon mustard
  • pepper
  • 3/4 cup of cream
  • Pine nuts to garnish

Directions

  1. In a food processor, combine basil, salt, garlic, pepper and pine nuts. Pulse to until the basil mixture is finely chopped.

  2. Turn the food processor on and add the olive oil slowly until the basil mixture is at the desired consistency. Add butter and cheese. Pulse until the cheese and butter are blended into the basil mixture. This makes 1 1/2 cups of pesto. Remaining pesto can be stored in the refrigerator for up to a week.

  3. eheat the oven to 375. Lay and overlap 3 slices of prosciutto on a clean work surface.

  4. Place a chicken breast on one end of the prosciutto square. Using a sharp knife create a pocket in the side of the chicken breast. Spoon some of the pesto into the slit.

  5. Spoon some dijon mustard on the top of the chicken breast and spread it evenly. Sprinkle black pepper on top of the dijon mustard.

  6. Wrap the prosciutto around the chicken breast. Place the chicken breast on a baking sheet, seam side down. Repeat for remaining chicken breasts.

  7. Bake chicken breasts until they are cooked through and golden brown; about 20 minutes. Let the chicken rest for 5 minutes before serving.

  8. Combine the chicken pan juices and 1/4 cup of the pesto in a saucepan over medium heat. Cook for 1 minute.

  9. Add the cream and bring the sauce to boil. Reduce the heat and let the sauce simmer. Cook until the sauce is reduced by half. Add salt and pepper to taste.

  10. To serve the chicken, slice each breast into 1-inch medallions. Transfer to a plate and top with the pesto cream sauce. Sprinkle the top with pine nuts

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