Lunch / Dinner
Prosciutto-Wrapped Chicken with Sage Pesto
Saltimbocca is a classic Roman dish that basically means “jump in the mouth.” Here it’s simply reinterpreted by replacing traditional veal with easy-to-find chicken breast fillets and weaving the classic sage, along with spinach and Parmesan, into a pesto to spread on the chicken. Wrap these savory bundles in prosciutto to tweak tradition but not flavor.
Ingredients
FOR THE PESTO, PURÉE:
FOR THE CHICKEN, SPREAD:
Test Kitchen Tip
To get this entrée on the table quickly, look for chicken breast fillets. They’re smaller than standard breasts, so they cook faster.
Instructions
Preheat oven to 400°.
For the pesto, purée spinach, sage, Parmesan, oil, pine nuts, garlic, and lemon juice in a food processor; season with salt and pepper.
For the chicken, spread 2 Tbsp. pesto on one side of each chicken fillet, then fold each in half lengthwise (taco-style, with pesto on the inside). Roll two slices prosciutto around each fillet and secure with toothpicks.
Arrange fillets in a baking dish; roast until an instant-read thermometer inserted into the thickest part registers 165°, about 20 minutes.
So the fillets cook faster, fold them in half lengthwise, taco-style, with the pesto inside.
Wrap the fillets with prosciutto. It helps enclose the filling while adding a classic saltimbocca flavor.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 402
% Daily Value*
Total Fat 26g 40%
Saturated Fat 6g 30%
Cholesterol 105mg 35%
Sodium 1052mg 43%
Carbs 3g 1%
Fiber 0g 0%
Protein 37g
*Percent Daily Values are based on a 2,000 calorie diet.