Monday, March 6, 2017

Low-Fat Pesto-Proscuiutto Chicken with Basil Cream

I found this recipe in the San Antonio Express newspaper. Jeanne Jones writes a column where people send her recipes and she cuts calories and publishes both recipes. I had some grilled chicken that I added to the basil cream because I only had 2 chicken tenders and I knew that would not be enough for Judson. This would also be good to just make the grilled chicken and add to the basil cream w/o the rolled Chicken with proscuiutto and Chicken

Printable Version can be found Here
Ingredients for Chicken
6 boneless, skinless chicken-breast halves
2 cloves garlic, minced
1/4 teaspoon freshly ground pepper
1/2 cup basil leaves, packed
6 slices prosciutto
Ingredients for Basil Cream
1/2 cup chicken broth
3 shallots, chopped
1/3 cup white wine
1 clove garlic, minced
1 1/2 cups fat-free half-and-half
1 tablespoon cornstarch
1/4 cup minced fresh basil
1 cup chopped fresh tomatoes
Place chicken-breast half between two sheets of plastic wrap. Using a smooth meat mallet, pound each breast to 1/4 inch thickness. Spread a small amount of the garlic onto each chicken breast half. Season with the pepper, then cover the entire surface with basil leaves. Place 1 slice of prosciutto on top. Roll up and secure with a toothpick.

Spray a large, nonstick skillet with nonstick cooking spray, and saute the chicken until lightly browned on all sides. Reduce heat, cover and cook until done, about 10 minutes. Remove the chicken to a plate and cover with foil

In the same skillet, combine the chicken broth and the shallots. Bring to a boil, and reduce until the chicken broth is reduced to a very small amount and the shallots are softened. Add the wine and garlic, then bring to a boil; cook for about a minute, or until the wine is reduced to 1/4 cup. Combine half-and-half and cornstarch; add to the wine and bring back to a boil. Cook until thickened, then add the basil and tomatoes. Heat through. Serve the basil cream over the chicken. I served mine with rice as well.

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