Courtesy of PureZing

Serves 4

INGREDIENTS:

1 cup fresh basil leaves
3 Tablespoon extra virgin olive oil, divided
4 free-range chicken breasts, pounded
1 leek, sliced thinly
3 Tablespoons light cream
Sea salt and freshly ground pepper to taste

DIRECTIONS:

Chop basil leaves very finely, mix with the oil and set aside. Loosely wrap chicken breast in plastic wrap and pound to an even thickness with mallet or edge of plate.

Place 1 Tablespoon of basil mixture on chicken, spread it out, and then roll chicken and secure with a toothpick. Repeat with each chicken breast. Brush chicken rolls with 1 teaspoon of the oil and place in a non-stick skillet. Cook over medium heat (or grill), and turn to gently brown and cook evenly: about 20 minutes. In another small pan, heat the remaining oil over low heat. Add the leek and stir occasionally for 5 minutes. Add the cream and the remaining basil mixture. Salt and pepper to taste and heat till hot.

Divide the basil leek sauce onto four plates and place a chicken roll on top. Garnish with extra basil leaves if desired.