Pesto Chicken with Basil Tomato Cream
Basil pesto and cheese stuffed chicken breasts, topped with a fresh tomato and basil cream sauce.
Ingredients
- 4 chicken breasts
- kosher salt
- fresh cracked pepper
- ½ cup Basil Pesto
- 4 mozzarella string cheese sticks wrappers removed
- 1 Tbs extra virgin olive oil
- 2 cloves garlic minced
- ¼ cup dry white wine
- 1 cup heavy cream
- 1 cup chopped tomato
- ¼ cup shredded fresh basil
Instructions
- Fire the grill up on high heat.
- Butterfly the chicken breasts. Season with salt and pepper.
- In the center of each, put a couple tablespoons of pesto and a cheese-stick. Close the breast around the filling and secure with toothpicks.
- Grill, flipping once mid-way, 20 minutes or to an internal temperature of 165°F. Remove from the grill and set aside to rest.
- 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.
Nutrition
Calories: 620kcal (31%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
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