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LOCATION: Recipes >> Poultry >> Calabrese 01

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CHICKEN CALABRESE

8 boneless skinless chicken breasts [half breasts]
1/2 cup sun dried tomatoes in olive oil
1/2 cup basil pesto sauce
8 slices ham or prosciutto
2 tbl. olive oil
1/2 cup white wine
1/2 cup tomato sauce
1 tbl. fresh basil, chopped
Salt & pepper to taste

Split or butterfly the chicken breasts. Layer prosciutto, a tsp.
of pesto, and tbl. of sun dried tomatoes. Roll up the chicken
breasts while tucking in the sides to completely envelop the filling.

In a chicken fryer or deep skillet, brown the chicken rolls on both
sides. In the same skillet, add the wine, the tomato sauce and the
basil. Salt and pepper as needed and simmer 30 minutes. Serve with
rice or polenta. Serves 4.

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