** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Place each breast between 2 pieces of waxed paper and pound to 1/4-inch
thick.
Place 1 tablespoon pesto in the center of each breast and spread
across whole piece.
2. Roll up from the small end and secure with a tooth
pick.
3. Combine lemon juice, olive oil, garlic and pepper.
4. Pour over chicken and
let stand for 30 minutes before grilling.
(Can be refrigerated overnight.
)
5. Grill chicken over medium coals for 15 to 20 minutes or until done, turning
and brushing occasionally with lemon juice mixture.
6.
Meanwhile: For basil cream; saute shallots in margarine until translucent.
7.
Add wine and bring to a boil.
8. Cook for about 2 minutes until liquid is
reduces to about 1/4 cup.
9. Add cream and return to a boil.
10. Cook for 8 to
10 minutes or until sauce is reduced to 1 cup.
11. Whisk in basil and 2
tablespoons lemon juice and cook until heated.
12. If a thicker sauce is
desired, combine cornstarch with water and stir into sauce while boiling.
13.
NOTES : This can be baked in oven for 20 to 30 minutes at 350 degrees, just
cover with foil.
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Dietary Notes:
This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, MSG, Poultry, Corn, Sulfites, Garlic, Fructose Malabsorption allergies.
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