The classic Italian pesto sauce is light and versatile, keeps well in the refrigerator and has a fresh, rich flavor. The traditional recipe includes pine nuts, garlic, olive oil, basil and parmesan cheese, and the most "correct" sauce is made in a mortar. But pesto is a sauce of peasant cuisine, therefore it reacts democratically to the replacement of some ingredients and to the fact that it will be prepared using a blender.
It is necessary
-
- Chicken breasts
- stuffed pesto
- in prosciutto and creamy sauce
- 6 filled chicken breasts;
- 18 slices of prosciutto or other dry-cured ham;
- 1/4 cup Dijon mustard
- 3/4 cup 22% cream;
- white pepper;
- pine nuts for decoration.
- Classic pesto
- 2 cups fresh basil leaves
- 1/2 teaspoon salt
- 4 large cloves of garlic, peeled;
- 1 glass of pine nuts
- 1/2 cup olive oil
- 3/4 cup grated Parmesan cheese
Instructions
Step 1
Make pesto sauce. Place pine nuts and garlic in a food processor or blender bowl. Grind them up. Switch to pulse mode, pour in a little olive oil, add basil leaves and cheese.
Step 2
Place three slices of dry-cured ham on a work surface so that the long edges of the slices overlap. Place the chicken breast on the edge of the prosciutto. Using a sharp, long, narrow knife, make a pocket slit in the chicken fillet. Place a spoonful of pesto sauce in it. Spread one teaspoon of Dijon mustard over the outside of the chicken. Wrap the fillets in prosciutto. Place it seam side down in a baking dish.
Step 3
Preheat oven to 200C. Repeat the above operation for all chicken breasts. Bake the chicken for 20 minutes until golden brown. Place the fillets on a platter and cover with foil to rest the meat.
Step 4
Pour the juice from the baking dish into a saucepan, add 1/4 cup pesto sauce to it, stir and heat over low heat. Add cream, turn up heat and bring to a boil. When the sauce comes to a boil, reduce the heat to medium again and simmer, stirring occasionally, until the widow boils down. Season with salt and pepper.
Step 5
Before serving, cut the chicken fillet into slices - medallions, arrange on a platter, pour over the sauce and garnish with pine nuts.
