Chicken Calabrese

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#13556

serves/makes:

ready in:
30-60 minutes

ingredients

8 boneless skinless chicken breast halves
1/2 cup sun-dried tomatoes in olive oil
1/2 cup basil pesto sauce
8 slices ham or prosciutto
2 tablespoons olive oil
1/2 cup white wine
1/2 cup tomato sauce
1 tablespoon fresh basil, chopped
salt and pepper, to taste

directions

Split or butterfly the chicken breasts. Layer prosciutto, a teaspoon of pesto, and a tablespoon of sun-dried tomatoes. Roll up the chicken breasts while tucking in the sides to completely envelop the filling.

In a chicken fryer or deep skillet, brown the chicken rolls on both sides. In the same skillet, add the wine, the tomato sauce and the basil. Salt and pepper as needed and simmer 30 minutes. Serve with rice or polenta.