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Recipe from: Better Homes and Gardens - Simply Perfect Italian
8 skinless boneless chicken breast halves
basil-walnut pesto (see recipe)
8 slices fontina cheese, thinly sliced
8 slices prosciutto, thinly sliced
1 tablespoon olive oil
½ cup dry white wine
½ cup whipping cream
Place a chicken breast half between two sheets of plastic wrap and pound lightly into a rectangle about ¼ inch thick. Remove from plastic wrap and repeat with remaining chicken breast halves. Remove and reserve 2 tablespoons of the Basil Walnut Pesto for the sauce. Spread each chicken breast equally with the remaining pesto. Place a cheese slice and a prosciutto slice on each chicken breast, fold in bottom and sides and roll up, securing with toothpicks.
Place chicken rolls in a large skillet, sprinkle with salt and pepper, add olive oil and cook, over medium high heat until golden brown on all sides, about 5 minutes. Reduce heat to medium low, slowly add in wine and cook, covered until no longer pink, about 20 minutes.
For the sauce, beat cream until soft and thick, about the consistency of mayonnaise. Fold in reserved pesto.
Remove toothpicks from chicken and transfer chicken to a serving platter. Serve with sauce.