Dutch Oven Sun-Dried Pesto Stuffed Chicken
12" dutch oven
8-10 Boneless skinless chicken breasts pounded out until about double in size
8-10 slices provolone cheese
8-10 slices of a dry salami
1/4 cup pesto (use our recipe or buy some)
1/4 cup sun-dried tomatoes
Salt and Pepper
1/2 container of sour cream (8 oz)
3 cups heavy cream
2 tbsp butter
2 tbsp flour
1 cup Parmesan cheese
Start by pounding out your chicken breasts using a rolling pin or a mallet. In a blender or food processor, mix the pesto and the tomatoes until fully blended. You may need to add some more olive oil if it seems too dry. Season each side of the breasts with salt and pepper. In the middle of the breast place a teaspoon of the pesto mixture, cheese and salami. Fold the chicken, similar to a burrito, as to not have anything leak out from the middle. Rather than securing with toothpick, use an uncooked spaghetti noodle. It will soften as the meat cooks and no one will ever know its there! Repeat with all the chicken.
In a dutch oven, over a full spread of coals, brown the chicken breasts, seam side down first, in a tablespoon of butter. Once browned on all sides, remove from oven, and let rest covered in foil. To the dutch oven, add the rest of the butter, and whisk in the flour. Add the cream, sour cream, and cheese. Stir over the heat until it begins to tighten. Put the chicken back into the sauce and cover. Cook for 45-50 minutes using 1 ring on top and 1 ring on the bottom. Serves 8-10.
The Finished Product
I think you already know what I thought of this one. But to be honest, I was a little worried about the sauce at first. To taste it alone, it wasn't very good. But by the time the chicken had cooked in it, it was great. Even my little kids loved this one. The flavors of the sun-dried tomatoes and the pesto matched perfectly with salami, and who doesn't love Provolone cheese! The best part about this is it was pretty inexpensive to make considering what a nice dish it is. Of course this gets an A!