Friday, May 13, 2011

Pesto Stuffed Chicken Wrapped in Proscuitto

As many of you know I am constantly on the lookout for a few things when it comes to recipes.  First, I want to find things that I can cook during the week that are fun to prepare but don't consume the entire evening after I get off work.  Second, I am always looking for new ways to use what I am growing in the garden.  Here is a recipe I found that is a different way of cooking chicken with one of my favorites, pesto!  I came across a recipe similar to this one and added some ingredients I like (to the surprise of many, butter was not one of those ingredients).  I decided it was time to try it so I called in the troops (those good friends who always allow me to test new recipes on them) and set the table of my favorites! 

Pesto Stuffed Chicken Wrapped in Proscuitto

1 ½ cups pesto (I prefer basil pesto but you could really use any type you like)

6 chicken breasts

18 Slices Prosciutto

Fontina cheese

¼ cup Dijon Mustard


¾ cup cream

Pine nuts to garnish

With a meat mallet, flatten out the boneless, skinless chicken breasts (or you can buy thinly sliced breasts, make sure you don’t get the tenderloins).   
Sprinkle a little salt and pepper over each chicken breast.  Brush each piece of chicken with about a tablespoon of pesto and another tablespoon of mustard.   

Lay a piece of cheese over the mustard/pesto.   
Roll the chicken up and wrap in prosciutto laying it seam side down.  
 Bake in the oven at 375° for 20 minutes or until done.   
Let the chicken rest for 5 minutes before serving.   
Combine the chicken pan juices and ¼ cup of pesto in a saucepan over medium heat.  
Cook for 1 minute.  Add the cream and bring the sauce to a boil.   
Reduce the heat and let the sauce simmer.   
Cook until the sauce is reduced by half.  
Add salt and pepper to taste.  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 for a garnish if desired.  I served it with mashed red potatoes, an arugala salad with balsamic vinegar dressing and herb biscuits.  Delicious!

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1 comment:

  1. YAY! Our cheesy pic made the blog! I feel so special!

    That chicken was absolutely amazing!! As was the whole meal. You have a true gift!!!