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 outside....one 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

Pepper

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!

Pin It!

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!!!

    ReplyDelete