Recipe - Pesto Chicken With Basil Cream

8 Chicken breasts; skinned and
boned
One half cup Pesto sauce
6 tablespoon Lemon juice; separated
3 Cloves garlic
Salt and pepper; to taste
One fourth cup Shallots; chopped
2 tablespoon Margarine
1/3 cup Dry white wine
1 One half cup Heavy cream
One fourth cup Fresh basil; shredded
One half tablespoon Cornstarch
1 tablespoon Water

From: SteinertT@aol.com (Teresa)

Date: Tue, 12 Mar 1996 12:17:41 0500

Recipe By: Above and Beyond Parsley (adapted from)
Place each breast between 2 pieces of waxed paper and pound to 1/4inch
thick. Place 1 tablespoon pesto in the center of each breast and spread
across whole piece. Roll up from the small end and secure with a tooth
pick.

Combine lemon juice, olive oil, garlic and pepper. Pour over chicken and
let stand for 30 minutes before grilling. (Can be refrigerated overnight.)

Grill chicken over medium coals for 15 to 20 minutes or until done, turning
and brushing occasionally with lemon juice mixture.

Meanwhile: For basil cream; saute shallots in margarine until translucent.
Add wine and bring to a boil. Cook for about 2 minutes until liquid is
reduces to about One fourth cup. Add cream and return to a boil. Cook for 8 to
10 minutes or until sauce is reduced to 1 cup. Whisk in basil and 2
tablespoons lemon juice and cook until heated. If a thicker sauce is
desired, combine cornstarch with water and stir into sauce while boiling.

NOTES : This can be baked in oven for 20 to 30 minutes at 350 degrees, just
cover with foil.

MCRECIPE@MASTERCOOK.COM

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