Stuffed Chicken Breasts with Tomato Pesto
Stuffed, prosciutto-wrapped chicken breast feels elegant and worthy of guests. Fortunately, it's easier to make than it appears, especially if you have sun drie
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Ingredients
- 1/2 cup Sun-dried tomatoes in oil, drained and rinsed
- 1 clove Garlic, peeled
- 1/4 cup Pecan halves
- 2 Tbsp Cheese, parmesan (opt)
- 1/2 oz Arugula
- 1 1/2 Tbsp Oil, olive
- 1 Tbsp Water
- 2 Chicken breasts, boneless and skinless, butterflied and flattened
- 2 oz Cheese, fontina, shredded (sub fresh mozzarella)
- 1 tsp Italian seasoning
- 1/3 cup Sun dried tomato pesto (ingredients listed separately)
- 6 slices Prosciutto, thinly sliced
- 1 Tbsp Oil, cooking
- 1/2 cup Stock, chicken
- 1/4 cup Wine, white (sub stock)
- 2 tsp Cornstarch
- 1 lb Green beans, trimmed
- 1 tsp Lemon juice
- 1/4 cup Almonds, slivered (sub pecans)
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