Sun-Dried Tomato Pesto Chicken Roll-Ups

1. 1

   One by one put each chicken breast in a large ziplock baggie and pound it to 1/4 inch thickness.

2. 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. 3

   Lay the chicken flat and place a tablespoon of the pesto on each.

4. 4

   Roll it up and secure with wooden toothpicks.

5. 5

   Heat the butter in a heavy large frying pan.

6. 6

   Add the chicken and saute until browned and done, about 30 minutes, turning several times.

7. 7

   Meanwhile, add the cream and sour cream to a small saucepan and heat through.

8. 8

   Add the remaining pesto to this and heat until bubbly, but not boiling.

9. 9

   Pour sauce into the frying pan with the chicken.

10. 10

    Be sure to scrape up any pan drippings and heat this well through.

11. 11

    I served this over spinach.

* Per serving · 4 servings · Values may vary.

No additional tips available.