Best 2 Tomato Cream Stuffed Chicken Recipes

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.

TOMATO-CREAM STUFFED CHICKEN

Steps:

• Preheat oven to 400°. In a small bowl, combine first five ingredients. Carefully loosen the skin on one side of each chicken breast to form a pocket; spread cheese mixture under the skin. Sprinkle with salt and pepper. In a large skillet, brown chicken on both sides in butter and oil. , Transfer to an ungreased 13x9-in. baking dish. Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. , Meanwhile, in a small saucepan, combine wine, tomatoes, shallot, garlic and basil. Bring to a boil over medium-high heat; cook until reduced by half. Add cream and butter. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally. Serve with chicken.