Pesto Chicken with Basil Tomato Cream

Servings 4
Author Erica's Recipes


  • 4 chicken breasts
  • kosher salt
  • fresh cracked pepper
  • Basil Pesto
  • 4 mozzarella cheesesticks
  • 1 Tbs extra virgin olive oil
  • 2 cloves garlic minced
  • 1/4 cup dry white wine
  • 1 cup heavy cream
  • 1 cup chopped tomato
  • 1/4 cup shredded fresh basil


  1. Fire the grill up on high heat.
  2. Butterfly the chicken breasts. Season with salt and pepper.
  3. In the center of each, put a couple tablespoons of pesto and a cheesestick. Close the breast around the filling and secure with toothpicks. Grill, flipping once mid-way, 20 minutes or to an internal temperature of 165F. Remove from the grill and set aside to rest.
  4. In a medium nonstick skillet, heat the olive oil. Add the garlic and cook just a minute to take the edge off. Add the wine and boil 2 minutes to reduce. Add the cream and simmer 5 minutes or until thickened. Stir in tomato, basil, and a good pinch salt. Serve over the chicken. Yields 4 servings.