Sun Dried Tomato Pesto Crusted Chicken Breast Over Creamy Herb Polenta Food

CREAMY SUN DRIED TOMATO PESTO CHICKEN

Steps:

• Heat a pan on medium heat with a 1 tbsp of olive oil. Season both sides of the chicken with salt and pepper. When the pan is hot, add the chicken and sear for 3-4 minutes per side. Remove the chicken from the pan and set it aside. (I like to cover the chicken with a splatter guard for this step).
• Let the pan cool for 1-2 minutes off the burner and reduce the heat to low, then add Filippo Berio Sun Dried Tomato Pesto, garlic, red pepper flakes, and coconut cream. Stir the mixture constantly for 1-2 minutes until fragrant.
• Return the chicken to the pan, spoon the pesto cream sauce over each chicken breast and cook for 5-10 minutes on low, covered. Before removing the pan, check the chicken for doneness by either cutting into the center or using a meat thermometer to check the internal temperature, it should be at least 165 F.
• To serve, divide the chicken and the pesto cream sauce between two plates.

SUN-DRIED TOMATO PESTO

Steps:

• Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
• In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

BASIL PESTO STUFFED CHICKEN BREASTS WITH SUN-DRIED TOMATO CREAM

Steps:

• For Pesto, wash basil and remove stems. In food processor mix basil, garlic, pine nuts, pepper and Parmesan. Blend until smooth and slowly add oil.
• Pound chicken breasts to 1/4 inch thickness. Place one slice prosciutto and 1 T. pesto on chicken breast. Tuck in ends and roll jelly style. Secure with toothpicks.
• Drizzle with 2 T. lemon juice, chopped garlic and olive oil. You may either grill these or bake at 350 for 30 minute.
• While breasts are cooking make basil cream.
• Sauté shallots in butter. Add wine and bring to a boil.
• Cook until liquid is reduced to 1/4 cup Add cream and return to boil. Cook 8- 10 minute or until sauce is reduced to 1 cup.
• Whisk continually, add tomatoes and cook 2 minute Whisk in basil and lemon.
• Cook until heated thoroughly. To thicken sauce add cornstarch mixture slowly.
• Remove toothpick and cut the chicken breasts in slices to show off the center. Drizzle the chicken with sauce.
• **Serve this with your choice of pasta and dbl the sauce, or when it's just Dereck and I, I only make 2 chicken breasts and there is enough sauce for our pasta.