Prosciutto-Wrapped Chicken with Sage Pesto

By lorik

Ingredients

• For the Pesto, Puree:
• 1 cup packed fresh baby spinach
• 1/3 cup packed fresh sage leaves
• 1/3 cup grated parmesan
• 1/4 cup extra virgin olive oil
• 2 Tbsp toasted pine nuts
• 2 garlic cloves
• 1 Tbsp fresh lemon juice
• Salt and pepper to taste
• For the Chicken, Spread:
• 4 Boneless, skinless, chicken cutlets
• 8 slices prosciutto (about 3 oz)

Preparation

Step 1

Preheat oven to 400.

For the pesto, puree 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 155, 15-20 minutes.