Pesto Stuffed Chicken Breast with Creamed Pesto Sauce:
6 chicken breasts;
For the Pesto: handful basil; 3-4 cloves garlic; about half cup Parmesan, grated; about half cup flaked almonds; about half cup olive oil; salt and pepper.
For the Sauce: 250ml cream; about 2Tbs pesto.
Slit the breasts in half, using a small sharp knife. Set aside. To make the pesto, place the basil and garlic in a processor and blitz together. Add the Parmesan and almonds and with the motor running, slowly add the oil. Season to taste.
Spread a little of the pesto onto each opened chicken breast and fold over. Lay a piece of cling wrap on a working surface and place the breast on top. Roll up and secure the ends. Prepare the rest of the chicken in the same manner. Place in a large frying pan and add enough water to come up half way. Set the pan on a medium heat and simmer gently for about 10-15 minutes or until cooked through.
In the meantime make the sauce. Bring the cream to boiling point and simmer gently to thicken if necessary. Stir in the pesto. Check seasoning.
Remove the cling film from the chicken and slice. Serve with the sauce and a salad. Pasta or baby potatoes also good.