Title: Pesto Chicken with Basil Cream
Categories: None
Yield: 8 Servings

-----------------------------------PESTO-----------------------------------
1 c Tightly packed fresh basil
-leaves
2 Cloves garlic
1/2 c Toasted pine nuts
1/4 ts Freshly ground pepper
1 c Freshly grated Parmesan or
-Romano cheese
1/4 c Olive oil

------------------------------CHICKEN BUNDLES------------------------------
8 Boneless, skinless chicken
-breasts
8 sl Prosciutto or ham, (1-ounce)
1/2 c Pesto
4 tb Lemon juice, divided
1/4 c Olive oil
3 Cloves garlic, minced
Freshly ground black pepper,
-to taste

--------------------------------BASIL CREAM--------------------------------
1/4 c Chopped shallots
2 tb Butter
1/3 c Dry white wine
1 1/2 c Heavy cream
1/4 c Oil-packed sun-dried
-tomatoes, halved and patted
-dry
1/4 c Shredded fresh basil
2 tb Lemon juice
1/2 tb Cornstarch, optional (1/2 to
-1)
1 tb Water, optional

To make pesto: In a food processor,
: -blend basil leaves, garlic,
: -pine ts, pepp per and Parmesan until
: -smooth. With processor
: -running, add oil in a ow -- st teady stream until combined.

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. Refrigerate overnight.

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. Whisking
constantly, add tomatoes; cook 2 minutes. Whisk in basil and lemon juice
and cook until heated. If a thicker sauce is desired, combine cornstarch
with water and stir into cream mixture while boiling.

Remove chicken from refrigerator; let stand at room temperature 30 minutes.
Combine 1/4 cup olive oil, 3 cloves garlic, remaining 1 tablespoon lemon
juice and pepper. Brush over chicken. Bake at 350 degrees 20 to 30 minutes,
until cooked through. For pretty presentation, slice bundles crosswise and
fan onto a bed of pasta tossed with basil cream. Or fan over pasta, and
serve sauce on the side.

Note: Chicken can be grilled over medium coals 15 to 20 minutes, or until
cooked through. Turn occasionally and brush with olive oil mixture. Adapted
from Above and Beyond Parsley.

Per serving: 560 calories (71 percent from fat), 45 grams fat (18 grams
saturated), 140 milligrams cholesterol, 7 grams carbohydrates, 33 grams
protein, 1,104 milligrams sodium.

All content © 1997 The Kansas City Star

Recipe by: KC Star (3-13-97) Posted to MC-Recipe Digest V1 #557 by
jeepster4@sprintmail.com on Apr 07, 1997