Dutch Oven Sun -Dried Tomato Pesto Stuffed Chicken

Sun -Dried Tomato Pesto Stuffed Chicken

Cook Recipe Credit
Jocelin Dillard Brooks and Lindsay
8-10 boneless skinless chicken breasts pounded out until about double in size
8-10 slices provolone cheese 8-10 slices dry salami
¼ cup pesto ¼ cup sun-dried tomatoes
salt and pepper
4 ounces sour cream 3 cups heavy cream
2 tablespoon butter 2 tablespoon flour
1 cup Parmesan cheese

Start by pounding out your chicken breasts using a rolling pin or a mallet. (Hint: I put my
chicken breasts in a freezer bag and pound it until it almost touches all the sides.) 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, a slice of cheese and slice of salami.
Fold the chicken, similar to a burrito, as to not have anything leak out from the middle. Wrap in
a Tupperware, and keep cool until you are ready to cook. Repeat with all the chicken
In a Dutch oven, over 12-15 briquettes (or camp stove to start) 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. AddDutch oven with feet
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 50 minutes using 10 briquettes on bottom, and 10 on to