Stuffed Chicken Breasts
Bathsheba Beach, Barbados
4 skinless boneless chicken breasts, 8 oz. each
½ c. pesto
6 oz. goat cheese
16 very thin slices of prosciutto
Butterfly the chicken breasts. Place between two sheets of plastic wrap and flatten evenly to a scant ½” thick. Spread each breast with goat cheese and pesto. Starting from the narrower end, roll up each breast. Wrap each roll in prosciutto slices. Place each roll on a rack on a sheet pan. (May cover and refrigerate at this point.) Bake in preheated 400 degree oven, brushing with pan juices from time to time, until interior temperature of thickest roll is 160 degrees F. (about 40 minutes). If desired, once chicken is cooked, broil briefly to brown prosciutto. Let rolls rest for 15 minutes before slicing crosswise into ½” thick rounds.
3 T. butter
3 T. flour (can be gluten free)
1 c. water
1 chicken bouillon cube
1 c. white wine
4 T. heavy cream
¼ c. pesto
Melt butter in small saucepan. Whisk in flour and cook, stirring, until bubbly and starting to brown. Dissolve chicken bouillon cube in water. Add water and wine to flour and butter mixture and whisk until sauce thickens. Stir in cream and pesto. Season with salt and pepper as desired. (Can be made ahead and rewarmed).