Sun-Dried Tomato Pesto Chicken Roll-Ups |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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The inspiration for this recipe was RitaL's Sun Dried Tomato, Pine Nuts and Basil Stuffed Chicken Breasts . I didn't have the same ingridents but it made me think about the combo of flavors. This is easy and tasty. Ingredients:
4 (6 ounce) chicken breasts |
3 ounces sun-dried tomatoes (not in oil) |
1 garlic clove |
1/2 cup pecan halves |
1/4 cup parmesan cheese |
2 tablespoons olive oil |
2 tablespoons butter |
1 cup half-and-half |
1/2 cup sour cream |
Directions:
1. One by one put each chicken breast in a large ziplock baggie and pound it to 1/4 inch thickness.
2. To make pesto: put the sundried tomatos, garlic, pecans, parmesan and olive oil into a mini-chopper or blender and puree until smooth.
3. Lay the chicken flat and place a tablespoon of the pesto on each. Roll it up and secure with wooden toothpicks.
4. Heat the butter in a heavy large frying pan. Add the chicken and saute until browned and done, about 30 minutes, turning several times.
5. Meanwhile, add the cream and sour cream to a small saucepan and heat through. Add the remaining pesto to this and heat until bubbly, but not boiling.
6. Pour sauce into the frying pan with the chicken. Be sure to scrape up any pan drippings and heat this well through.
7. I served this over spinach.
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