Chicken Calabrese by Cathi-Anne Totaro
A luscious Italian chicken
recipe made with pesto and white wine
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8 boneless skinless chicken breasts [half breasts]
1/2 cup sun dried tomatoes in olive oil
1/2 cup basil pesto sauce
8 slices ham or prosciutto
2 tablespoon. olive oil
1/2 cup white wine
1/2 cup tomato sauce
1 tablespoon. fresh basil, chopped
Salt & pepper to taste
Split or butterfly the chicken breasts. Layer prosciutto, a tsp. of pesto,
and 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.
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