Recipe

Pesto Stuffed Chicken Wrapped In Prosciutto With Pesto Cream Sauce Recipe

Add Step-by-Step Photos	Lillyann / All my dishes 11 months, 1 week ago This is one of my favourite uses for pesto. The pesto helps keep the chicken breast tender and moist. This dish is an easy and impressive main course for a dinner party. source: dragonskitchen.blogspot.com Prep:20m Cook:30m Servings:6	Lillyann
	chicken pestoprosciuttodijon mustard

Does this look good? Yeah! / Nope

Fans

california

mjcmcook

terryr

glennk

momo_55gra

mamalou

binky67

Ingredients

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

Chicken:

6 chicken breasts

18 slices prosciutto

1/4 cup 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. Preheat 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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Comments

momo_55grandma 11 months, 1 week ago said:
Love the flavor and combo. on this thanks bunches

glennk 11 months, 1 week ago said:
Elegant, easy, these are the types of dishes that make you a star in the eyes of your friends and family. Super recipe thanks and have a beautiful sunday. Glenn

mamalou 11 months, 1 week ago said:
This looks delicious! I love pesto!

binky67 11 months, 1 week ago said:
This sounds so awesome and looks great too :-)

mjcmcook 11 months, 1 week ago said:
~Hello~
Thank-you so much for sharing a truly
"5"FORK!!!!! recipe ~
I love Pesto & Chicken and then when these
ingredients are combined with 'Cream'~
"OOh-La-La"~
~~~~~~~~~~ MERRY CHRISTMAS ~~~~~~~~~
~*~ mj ~*~

californiacook 5 months, 1 week ago said:
Found this in a search. Realize it's been awhile. Hope you will share more recipes. This looks Fab!

terryr 3 months ago said:
Looks like a winner! Many thanks!
TerryR

omochi 1 week, 1 day ago said:
This was awesome. Definitely an instant favorite! Thanks so much for the recipe.

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