CHICKEN & RED PESTO ROULADES

Preparation Method :

• Make a long horizontal slit through the thickest part of each chicken breast without cutting right through.
• Beat the butter and pesto in a bowl, and then spread the mixture inside the cavities in the chicken breasts, dividing it equally between them.
• Close the chicken tightly around the pesto mixture. Stretch the bacon rashers with the flat of a large knife blade, and then wrap 2 bacon rashers tightly around each chicken breast, overlapping them so that the chicken is completely enclosed in the bacon. Secure with wooden cocktail sticks.
• Heat the oil in a large saute pan, add the chicken breasts in a single layer and saute over a moderate heat for 3 minutes on each side or until the bacon colours.
• Add the wine and stock and bring to the boil, spooning liquid over the chicken constantly.
• Cover and simmer gently for about 15 minutes until the chicken is tender when pierced with a fork.
• Remove the roulades from the pan with a slotted spoon, cover and keep warm.
• Add the creme fraiche to the pan and boil, stirring, until the liquid has thickened and reduced to a syrupy glaze.
• Season to taste. Serve hot, with the sauce poured over and around the roulades.
• Garnish with cherry tomatoes and basil leaves.