Grilled Pesto Chicken with Basil Cream Linguine

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One of my favorite recipes!

Grilled Pesto Chicken with Basil Cream Linguine

  • chicken breast cutlets, pounded to ¼-in thickness
  • kosher salt
  • sliced prosciutto (1 per cutlet)
  • Basil Pesto
  • 2 T olive oil
  • 2 cloves garlic, minced
  • ¼ t fresh cracked pepper
  • fresh linguine
  • Basil Cream (recipe follows)

Heat the grill to high heat. Put a large pot of water to boil.

Season chicken with salt and pepper. Place a slice of prosciutto and 2 T pesto in center of each chicken piece. Roll up and secure with toothpicks. Combine olive oil, garlic, and pepper. Brush the chicken rolls.

Reduce grill heat to medium. Grill chicken rolls until done, turning once. On my grill, I find 10 minutes per side works. You can always check the internal temp (~140). Remove chicken from grill and put to rest.

Boil the linguine in heavily salted water 2min. Toss with the prepared basil cream (below). Serve the chicken rolls, sliced, over pasta. Serves 4.

Basil Cream:

  • 2 T butter
  • 2 cloves garlic, minced
  • 1/3 c dry white wine
  • 1-½ c light cream or half and half
  • 1 c chopped tomato
  • ¼ c shredded fresh basil
  • ¼ t salt

In a large saucepan, heat the butter. Add the garlic and cook just a minute or so (don’t want the garlic to brown). Add the wine and boil 2 minute to reduce. Add the cream and heat gently 8-10 min, stirring often, until thickened. DON’T BOIL or it will curdle. Stir in tomato, basil, and salt; cook just until heated.



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