Ingredients: |
Ingredients: 8 skinned and boned chicken breast halves
1 8 oz slices prosciutto or other ham
Pesto
1/4 cup olive oil
2 gloves garlic, minced
1/4 teaspoon pepper
Basil Cream
Garnish: fresh basil
Pesto:
2 cups packed fresh basil leaves
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Romano cheese
1/4 cup chopped walnuts (optional)
2 cloves garlic, halved
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup olive oil
Basil cream (optional):
1/3 cup dry white wine
2 shallots, finely chopped
1 1/2 cups whipping cream
1 cup finely chopped tomato
1/4 cup shredded fresh basil
1/4 teaspoon salt
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Directions: |
Directions:Pesto:
1. Process first 7 ingredients in a food processor until smooth. With processor running, pour oil through food chute in a slow, steady stream until Pesto is well blended. Yield: 1 cup.
2. Combine wine and shallots in a saucepan; bring to a boil, and cook 2 minutes or until liquid is reduced to about 1/4 cup.
3. Add whipping cream; return to a boil, and simmer 8 to 10 minutes or until reduced to about 1 cup, stirring constantly. Stir in tomato, basil, and salt; cook just until heated. Yield: 2 cups
Chicken:
1. Place each chicken breast half between two sheets of plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Place 1 slice prosciutto and 2 tablespoons Pesto in center of each chicken piece. Roll up crosswise; secure with a wooden pick. Place in a 13 x 9-inch pan.
2. Combine olive oil, garlic, and pepper. Grill chicken, uncovered, over medium coals (300 to 350 degrees) 15 to 20 minutes or until done, turning and basting occasionally with olive oil mixture. Serve with basil cream. Garnish, if desired. |
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