Low-Fat Pesto-Prosciutto Chicken with Basil Cream

Ingredients for Chicken

6 boneless, skinless chicken-breast halves

2 cloves garlic, minced

1/4 teaspoon freshly ground pepper

1/2 cup basil leaves, packed

6 slices prosciutto

Ingredients for Basil Cream

1/2 cup chicken broth

3 shallots, chopped

1/3 cup white wine

1 clove garlic, minced

1 1/2 cups fat-free half-and-half

1 tablespoon cornstarch

1/4 cup minced fresh basil

1 cup chopped fresh tomatoes


Place chicken-breast half between two sheets of plastic wrap. Using a smooth meat mallet, pound each breast to 1/4 inch thickness. Spread a small amount of the garlic onto each chicken breast half. Season with the pepper, then cover the entire surface with basil leaves. Place 1 slice of prosciutto on top. Roll up and secure with a toothpick.

Spray a large, nonstick skillet with nonstick cooking spray, and saute the chicken until lightly browned on all sides. Reduce heat, cover and cook until done, about 10 minutes. Remove the chicken to a plate and cover with foil

In the same skillet, combine the chicken broth and the shallots. Bring to a boil, and reduce until the chicken broth is reduced to a very small amount and the shallots are softened. Add the wine and garlic, then bring to a boil; cook for about a minute, or until the wine is reduced to 1/4 cup. Combine half-and-half and cornstarch; add to the wine and bring back to a boil. Cook until thickened, then add the basil and tomatoes. Heat through. Serve the basil cream over the chicken. I served mine with rice as well.