Stuffed Chicken Breast with Sun-dried Tomato Pesto

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
• 1 lb Green beans, trimmed
• 1 Tbsp Oil, cooking
• 1 tsp Lemon juice
• 1/4 cup Almonds, slivered (sub pecans)
• 3 oz Cheese, fontina, shredded (sub provolone or mozzarella)
• ~3/4 cup Sun-dried Tomato Pesto (ingredients listed separately)
• 1 lb Chicken breasts, boneless and skinless, butterflied and flattened
• 1 tsp Italian seasoning
• 6 slices Prosciutto, thinly sliced
• 2 tsp Cornstarch
• 1/2 cup Stock, any type
• 1/4 cup Wine, white (sub stock)