Recipes in this category: Grilled Chicken Breasts with Lemon Pesto Artichoke Sauce Chicken Saltimbocca with Roasted Red Pepper Butter

Grilled Chicken Breasts with Lemon Pesto Artichoke Sauce

preparation time: 15 minutes
cook time: 10 minutes
yield: 3 cups of sauce, or 8 – 3 ounce servings

Ingredients

For Sauce
2 tablespoons olive oil
3 tablespoons finely chopped shallots
1-14 ounce can of quartered artichoke hearts (strained off)
1 cup chicken broth
4 teaspoons cornstarch
4 teaspoons warm water
2 teaspoons fresh lemon juice
6 ounces Gourmet Pesto Basil Butter (softened)
fresh ground black pepper (optional)

For chicken breasts
2 tablespoons olive oil
6 – 5 ounce chicken breasts
salt and pepper

Preparation

• Combine olive oil and shallots in a large skillet. Cook over medium high heat for 3 minutes.
• Add the chicken broth and artichokes to the skillet. Bring this to a boil.
• In a separate bowl combine the cornstarch and water until thoroughly dissolved.
• Using a wire whisk, add the cornstarch mixture to the skillet.
• Stir this until sauce thickens for about one minute. Add the lemon juice.
• Turn off the heat and whisk in the butter.
• Add the pepper to desired taste.

For the chicken breasts

• Pre-heat the barbecue grill to medium high heat.
• Brush the outside of chicken with olive oil.
• Salt and pepper both sides.
• Grill chicken just until cooked through, about 7 minutes per side.
• Transfer chicken to plates and serve with warm sauce.

 

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Chicken Saltimbocca with Roasted Red Pepper Butter

 

preparation time: 15 minutes
cook time: 20 minutes
yield: 4 servings

Ingredients

4 – 5 ounce skinless boneless chicken breast halves
freshly ground black pepper
8 large fresh basil leaves
8 thin prosciutto slices (approximately 3 ounces)
6 ounces fresh mozzarella thinly sliced
6 ounces Roasted Red Pepper Gourmet Butter

Preparation

• Preheat oven to 350 degrees F.
• Place chicken breasts between 2 sheets of plastic wrap on work surface. Using a mallet, pound chicken to 1/3-inch thickness.
• Season both sides of breasts with pepper.
• Place 2 prosciutto slices on the inside of each chicken breast half.
• Place 3 large basil leaves on top of the prosciutto for each breast.
• Place enough sliced mozzarella on top of the basil to cover each breast.
• Roll each breast up, starting at the longest side, into tight cylinders.
• Coat the bottom of a baking sheet pan lightly with olive oil.
• Place each portion onto the baking sheet pan spacing them at least one inch apart.
• Melt 2 ounces of the butter. Using a pastry brush, thoroughly coat the top of each chicken breast.
• Bake for 20 minutes or until cooked through.
• Cut each breast in half. Place onto plates.
• Garnish each portion with a 1-ounce slice of the Roasted Red Pepper Butter. Serve while hot.

 

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