Pesto Stuffed Chicken Breasts

By á-48282

Ingredients

• Filling:
• 1/4 cup pine nuts 1/2 cup ricotta
• 1 lb fresh spinach 1/4 cup pesto (store bought is fine)
• 2 tbs sweet butter 1 egg yolk
• 3 shallots, chopped 1/8 tsp ground pepper
• 3 slices prosciutto
• 3 whole chicken breasts, boned, halved and flattened
• Basting:
• 3 tbs sweet butter and 3 tbs lemon juice
• Sauce:
• 3 tbs sweet butter 3/4 cup dry white wine
• 1/2 lb fresh sliced mushrooms 1/2 cup heavy cream
• 1 cup chicken stock 2 tbs fresh basil, chopped

Preparation

Step 1

For filling, toast pine nuts until golden brown. Clean, rinse and stem spinach. Place in skillet and half fill with water. Cover and steam until just wilted. Strain, put in towel and wring until most water is removed. Chop medium fine and put in large bowl. Sauté shallots in 3 tbs sweet butter until soft (not browned). Mix nuts, spinach, shallots, ricotta, pesto, egg yolk and pepper. Filling can be covered and refrigerated for several hours.

Heat oven to 375. Lay chicken breasts out flat. Place 1 slice of prosciutto on each side. Spread generous amount of filling on one side and fold over to close. Butter baking dish and place chicken side by side in dish. (Note, chicken can be covered and placed in refrigerator for several hours). Mix 3 tbs melted butter and 3 tbs lemon juice and spoon over chicken. Bake in oven basting occasionally for 30 minutes to 1 hour (dependent upon thickness of breasts to ensure they are completely cooked).

While chicken is cooking make sauce. Sauté mushrooms in skillet with 3 tbs sweet butter until soft. Remove mushrooms and set aside. Add chicken stock and boil until reduced to ¼ cup. Add white wine and boil until reduced to ½ cup. Add cream and boil until reduced to ¾ cup. Pour into small saucepan and add mushrooms and cover.

When chicken is done, turn off oven and remove chicken to a platter and place back in oven to keep warm. Drain drippings from baking dish and allow fat to rise. Remove fat and pour drippings into sauce. Bring to a boil, remove from heat and add chopped basil. Place chicken on serving plates and pour sauce over.