Pesto Possibilities I Chicken

This recipe is based on a loose interpretation of Chicken Saltimbocca, an Italian dish with sage and proscuitto.

Rebecca's Sage Pesto Chicken in Wine Sauce

  • 4 Boneless, skinless chicken breasts pounded to 1/4" thickness
  • 8T Rebecca's Sage Pesto
  • 2 Slices of Proscuitto cut in half cross-wise
  • Flour
  • Olive oil
  • 1 Clove of garlic, minced
  • 1/4 c. White wine*
  • 1/4 c. Chicken broth

I do not pre-season the chicken or add any salt to this dish.  The pesto and proscuitto provide adequate seasoning.

With the smoothest side on the pounded breasts down, spread 2 tablespoons of sage pesto over each chicken breast.  Beginning with the smaller end, roll each chicken breast with the pesto on the inside.  Place on a dish with the overlapping end of the meat on the bottom.  Press 1/2 of a slice of procsuitto onto the top of each rolled breast.  Season with freshly ground black pepper.

Preheat a shallow skillet on medium-high.  When hot, coat the skillet with olive oil.  Dredge each chicken roll in flour.  Saute in the skillet, proscuitto side down until golden, then turn.  When the second side is browned, remove the chicken from the pan.  Place the oven (350 degrees) to hold.  The chicken will continue to cook while you create the sauce.

To the skillet add the minced garlic then deglaze with the wine scraping the bits off the bottom of the pan.  Add the broth, turn the heat down to medium and simmer to reduce and thicken.  When the sauce has reduced by half, incorporate two tablespoons of cold butter.

Use a thermometer to check the internal temperature of the chicken. It should be 165 degrees.

Serve with the sauce,over a bed of sautéed spinach (recipe follows), along side your favorite starch.  Makes 4 servings.

*A note about wine for cooking (not cooking wine).  Any dry white wine is suitable and your favorite will do.  My all purpose white cooking wine of choice is Sake, [sah-kay] a Japanese rice wine.  It has a fairly neutral flavor so, when added to a dish, it does not become the star player but a supporting element.  I do not (ever) use anything labeled "cooking wine" as these are horrid, salt-laden liquids.

    Sauteed Spinach

  • 1/4 lb. of fresh baby spinach per person
  • 2 Tbsp. Butter (or olive oil if you prefer)
  • Salt & Pepper to taste
In a large pot melt the butter and then quickly toss the spinach until it is mostly wilted. Season to taste and plate.
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