Friday, May 16, 2014

Prosciutto Wrapped Chicken Breast In Creamy Basil Pesto Sauce

A delicious chicken breast in a creamy basil pesto sauce, wrapped in prosciutto, and the fresh taste of asparagus just adds the perfect crunch to this amazing dish. An easy quick meal for during the week. Everyone will love the taste of this.

Ingredients Serves 4:
  • 1 pound chicken breast, sliced thin into cutlets ( or 1 pound chicken cutlets)
  • salt and freshly ground black pepper
  • 1/4- 1/2 cup flour 
  • 4 slices prosciutto
  • 5 tablespoons olive oil, divided 
  • 1 bunch asparagus, cut on diagonal 
  • 1/4 cup basil pesto, store purchased or recipe below for homemade
  • 1/3 cup cream
  1. If the chicken breasts are thick, slit them in half lengthwise to make them thinner. Pat them dry with a paper towel, then sprinkle with salt and pepper; not to much salt because of the  prosciutto. 
  2. Dip the chicken in the flour, tapping excess flour off. Then wrap each piece of chicken with a piece of prosciutto.
  3. In a large skillet, heat the olive oil on medium. When it is hot, add the wrapped chicken. Cook for 4-5 minutes, then turn and cook for another 4-5 minutes until slightly browned and no longer pink. ( depending on the thickness of your chicken)
  4. Meanwhile in a large saute pan heat 3 Tablespoons olive oil and when oil gets hot add the cut asparagus and cook for about 5 minutes, or until tender and slightly brown in color. Remove from pan and set aside in a small bowl. 
  5. In a small bowl whisk together the pesto and cream. When the chicken is fully cooked, pour the mixture over the chicken, and add the asparagus. Bring the mixture to a boil, then turn off the heat. Serve with nice hot Italian bread.

              Recipe For Basil Pesto: If you want to make homemade:

              3/4 cup fresh basil leaves
              1/2 cup grated Parmesan
              2 1/2 Tablespoons pine nuts
              2 cloves garlic, peeled
              Salt and black pepper to taste
              1/3 cup extra-virgin olive oil
              Add the basil leaves, Parmesan, pine nuts, garlic and salt and pepper to taste to a food                  
              processor or blender. Turn the machine on, then drizzle in the olive oil while it mixes.                      
              Continue blending until combined, adding additional olive oil if needed.

Adapted recipe from:

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