Sun-dried Tomato Pesto Chicken Roll-ups

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 (6 ounce) chicken breasts
• 3 ounces sun-dried tomatoes (not in oil)
• 1 garlic clove
• 1/2 cup pecan halves
• 1/4 cup parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 cup half-and-half
• 1/2 cup sour cream

Recipe

• 1 one by one put each chicken breast in a large ziplock baggie and pound it to 1/4 inch thickness.
• 2 to make pesto: put the sundried tomatos, garlic, pecans, parmesan and olive oil into a mini-chopper or blender and puree until smooth.
• 3 lay the chicken flat and place a tablespoon of the pesto on each. roll it up and secure with wooden toothpicks.
• 4 heat the butter in a heavy large frying pan. add the chicken and saute until browned and done, about 30 minutes, turning several times.
• 5 meanwhile, add the cream and sour cream to a small saucepan and heat through. add the remaining pesto to this and heat until bubbly, but not boiling.
• 6 pour sauce into the frying pan with the chicken. be sure to scrape up any pan drippings and heat this well through.
• 7 i served this over spinach.