Basil Pesto Stuffed Chicken Breasts With Sun-Dried Tomato Cream

May 10, 2023May 10, 20230 2
Basil Pesto Stuffed Chicken Breasts With Sun-Dried Tomato Cream Recipe
in Main

Prep

20 min

Cook

40 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

4 boneless skinless chicken breasts
4 slices prosciutto
1/4 cup pesto sauce
2 tablespoons lemon juice
1 1/2 garlic cloves , chopped
fresh ground black pepper
1/8 cup olive oil
1/2 cup fresh basil , with stems removed
1 garlic clove
1/4 cup pine nuts , toasted
1/8 teaspoon ground black pepper
1/2 cup freshly grated parmesan cheese
1/8 cup olive oil
1/4 cup chopped shallot
2 tablespoons butter
1/3 cup dry white wine ( I prefer Sauvignon Blanc or Reisling )
1 1/2 cups heavy cream
1/4 cup shredded fresh basil
1/8 cup sun-dried tomato packed in oil , drained
1 tablespoon lemon juice
1 tablespoon cornstarch , mixed with equal amount of water

Nutrision Information

Servings Per Recipe
4
Calories
675
Sugar
4g
Fat
55g
Basil Pesto Stuffed Chicken Breasts with Sun-Dried Tomato Cream is a delicious and flavorful main dish that is perfect for a quick weeknight dinner or a special weekend meal. The chicken breasts are stuffed with a savory basil pesto and wrapped in prosciutto, which gives them a rich flavor and a crispy crust when baked. The sun-dried tomato cream sauce is sweet and tangy, with a hint of saltiness from the prosciutto. It's a perfect addition to the tender chicken. An additional bonus is that the aroma of this dish fills your kitchen with a wonderful aroma that's sure to whet the appetite of everyone in your home.

Instructions

1.Preheat the oven at 375 degrees F.
2.Butterfly the chicken breasts and place them between sheets of plastic wrap. Season both sides with salt and pepper.
3.In a small bowl, combine the garlic, pesto sauce, olive oil, and lemon juice.
4.Spread the pesto mixture evenly on one side of each chicken breast, then roll up tightly. Wrap each chicken breast with prosciutto slices.
5.Place the chicken bundles in a baking dish and bake for about 40 minutes or until they are thoroughly cooked.
6.In a separate saucepan, sauté the shallots in butter until they are translucent.
7.Pour in the white wine and cook for a few minutes. Add the heavy cream, basil, sun-dried tomatoes, and lemon juice.
8.Let the mixture simmer until it thickens. Add cornstarch mixture to thicken further. Remove from heat.
9.Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. Slice the chicken breasts and pour the sun-dried tomato cream sauce over them. Serve hot.

PROS

This dish is full of flavor, with the basil pesto providing a savory punch and the sun-dried tomato cream sauce adding a touch of sweetness.
The dish is relatively simple to make with just a handful of ingredients.
It is a filling meal that is perfect for dinner or lunch.

CONS

The use of both prosciutto and heavy cream can make this dish high in calories and fat.
People looking for a low-calorie or low-fat meal should eat this dish in moderation.

HEALTH & BENEFITS

Basil is good for the digestive system, the immune system, and has anti-inflammatory properties. Sun-dried tomatoes are a good source of vitamins A and C, iron, and lycopene, which has been known to reduce the risk of certain cancers and heart disease. Chicken is a great source of lean protein.

Print

Leave a Reply

Your email address will not be published.