Ingredients
8 Boneless, skinless chicken
8 (1-ounce)slices Prosciutto or ham,
1/2 c Pesto
1/4 c Olive oil
2 cloves garlic, minced
1/4 teaspoon pepper
Basil Cream
BASIL CREAM
1/3 c Dry white wine
1/4 c Chopped shallots (about 3 shallots)
1 1/2 cup Heavy cream
1/4 cup minced fresh basil
1 cup chopped tomato
Preparation
For chicken: Place each piece of chicken between 2 sheets waxed paper; pound to 1/4-inch thickness. Place 1 slice prosciutto and 1 tablespoon pesto in the center of each breast and spread across entire breast. Roll up breast, beginning at small end, and secure with a wooden pick. Place in a baking dish; drizzle with 3 tablespoons lemon juice. May be refrigerated overnight; allow to stand at room temperature 30 minutes before grilling
Combine 1/4 cup olive oil, 2 cloves garlic, and pepper. Grill chicken over medium heat 15 - 20 minutes or until done, brushing occasionally with olive oil mixture. Serve with Basil Cream.er chicken. Note: Chicken may be baked at 350 degrees 20 to 30 minutes, until cooked through.
For basil cream: In small skillet over medium heat, saute shallots in butter until translucent. Add wine and bring to a boil. Cook 2 minutes, or until liquid is reduced to about 1/4 cup. Add cream and return to a boil. Cook 8 to 10 minutes or until sauce is reduced to about 1 cup, stirring constantly. Add tomatoes and basil; cook 2 minutes.
