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6 chicken breasts, 6 oz. each, boned and skinnedSalt and freshly ground pepper1/2 recipe Basil Pesto1/4 cup fresh bread crumbs6 cups chicken stock1 tablespoon unsalted butter, room temperature, cut into 4 pieces
Remove the tenderloins from the chicken breasts and save for another use. Place the chicken breasts between two pieces of waxed paper and flatten by pounding with a meat mallet to 1/4" thickness. Season with salt and pepper.
In a small bowl, combine the pesto and bread crumbs. Divide the pesto among the chicken breasts, spreading evenly, leaving a 1/4" border. Starting at the short end, roll each chicken breast up, enclosing the stuffing completely. Cut pieces of aluminum foil 8" X 8". Wrap the chicken tightly in aluminum foil, sealing the ends.
Bring the chicken stock to a boil in frying pan over medium high heat. Reduce the heat to medium low, add the foil rolls and simmer in a single layer, turning occasionally, until slightly firm to the touch, 20 minutes. Remove the foil rolls from the stock and set aside.
Increase the heat to high, bring the stock to a boil and reduce to 1 cup. Remove the pan from the heat and whisk in the butter.
To serve, unwrap the foil rolls and discard the aluminum foil. Cut the chicken diagonally into 1/4" thick slices. Arrange on serving plate and spoon the sauce over the chicken.
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