Stuffed Chicken with Pesto Cream Sauce

Prosciutto Wrapped Chicken, Stuffed with Goat Cheese and Sun-Dried Tomatoes - Topped with Pesto Cream Sauce

Do not let the title of this dish intimidate you. It is very easy to prepare. I am just bad at naming my dishes. I try to put every single ingredient in the title. Sometimes (like in this case) that is just entirely too many words. The flavor components of this dish come together so well, it will be like a parade is taking place in your mouth. Hope you enjoy!!

INGREDIENTS
1 1/2 lbs. Boneless Organic Skinless Chicken Breasts - 4 Pieces
8 Large Slices of Prosciutto
1/2 Cup Chicken Stock(homemade bone broth or organic)
1 Cup Heavy Cream
6 Tbs. Butter - Divided
2 Tbs. Minced Garlic
1/2 Cup Sun-Dried Tomatoes
1/4 Cup Pesto
2 Tbs. Toasted Pine Nuts
4 oz. Goat Cheese(local or organic)
1/2 Cup Parmesan Cheese - Grated
Salt and Pepper
(2 Tbs. Peace and Love)

DIRECTIONS
Preheat oven to 350*

Lightly season the chicken breasts with kosher salt and pepper

Over medium-high heat, pan-sear the chicken breasts in 3 Tbs. of butter. Brown on both sides - Remove from pan and set aside (Chicken will not be fully cooking during this stage)

Reduce heat to medium and add remaining 3 Tbs. of butter and garlic to the pan. Brown the butter - be careful not to burn the garlic or it will become very bitter tasting

De-glaze the pan with chicken stock. Use a rubber spatula to scrape and mix in any remaining bits of chicken - This step really adds to the flavor of your sauce. Let simmer 5-8 minutes

While the base of your sauce is simmering, cut slits in the sides of the chicken breasts lengthwise. This creates pockets to stuff the chicken. Divide the sun-dried tomatoes and goat cheese between the 4 breasts and stuff each one

After stuffing each chicken breast - Wrap each piece with 2 pieces of prosciutto

Bake for 25 minutes at 350* on a cooling rack placed on top of a cookie sheet. Doing this will allow the prosciutto to crisp up on both sides

Now back to the sauce - to the pan add your heavy cream, pesto and Parmesan cheese. Reduce heat to low and allow to simmer while the chicken is baking. Be sure to stir frequently so the sauce does not get overly thick and stick to the bottom of the pan.

Pour the sauce over the chicken, garnish with pine nuts and any left over goat cheese and sun-dried tomatoes.

SERVE AND ENJOY!!!
To see more of the recipe by Peace,Love and Low Carb 
http://peaceloveandlowcarb.blogspot.com/2012/02/prosciutto-wrapped-stuffed-chicken-with.html#.UHXMnK57-tQ