| | PESTO |
| 1 | c | Tightly packed fresh basil leaves |
| 2 | | Cloves garlic |
| 1/2 | c | Toasted pine nuts |
| 1/4 | ts | Freshly ground pepper |
| 1 | c | Freshly grated Parmesan or Romano cheese |
| 1/4 | c | Olive oil |
| | CHICKEN BUNDLES |
| 8 | | Boneless, skinless chicken breasts |
| 8 | sl | Prosciutto or ham, (1-ounce) |
| 1/2 | c | Pesto |
| 4 | tb | Lemon juice, divided |
| 1/4 | c | Olive oil |
| 3 | | Cloves garlic, minced |
| | Freshly ground black pepper, to taste |
| | BASIL CREAM |
| 1/4 | c | Chopped shallots |
| 2 | tb | Butter |
| 1/3 | c | Dry white wine |
| 1 1/2 | c | Heavy cream |
| 1/4 | c | Oil-packed sun-dried tomatoes, halved and patted dry |
| 1/4 | c | Shredded fresh basil |
| 2 | tb | Lemon juice |
| 1/2 | tb | Cornstarch, optional (1/2 to 1) |
| 1 | tb | Water, optional |
