Pesto Chicken Dijon In Lemon Thyme Veloute
|Fresh basil||2 Tablespoon|
|Freshly grated parmesan cheese||2 Tablespoon|
|Garlic||1 Clove (5 gm), peeled|
|Olive oil||2 Tablespoon|
|Mustard||2 Tablespoon (Pommery Type)|
|Dijon mustard||1 Tablespoon|
|Chicken breasts||8 Large, pounded to 1/2-inch thickness|
|Oil||2 Tablespoon (For Coating)|
|Chopped thyme||1 Tablespoon|
|Chicken stock||1 Quart|
|Garlic||1⁄2 Clove (2.5 gm), cut in half crosswise|
|Lemon juice||1⁄2 Tablespoon (Juice Of 1/2 Lemon)|
|Cornstarch||3 Tablespoon, mixed with just enough water to make a liquid|
Preheat the oven to 400°.
In a food processor puree the basil, cheese, garlic, and olive oil to make a pesto.
Blend in the mustards.
Coat the underside of each breast with the mixture, then roll up, coated side in.
Brush oil onto the outside of each breast and place them in a baking dish.
Bake the chicken for 12 to 18 minutes or until firm.
Let the chicken stand for 5 to 10 minutes before slicing, then slice each breast into 5 even pieces.
Remove the stems from the thyme and finely chop the leafy part.
In a medium saucepan combine the stock, thyme, garlic, and lemon juice.
Bring the mixture to a boil.
Add the cornstarch mixture, reduce the heat, and simmer until the veloute reaches sauce consistency.
Strain and pour it over each chicken breast.
Reserve any remaining sauce for another recipe.