My sage has take over the garden. I am not sure when it happened...one day it was an innocent little sage plant producing enough leaves for my turkey stuffing...the next day it belonged in "The Little Shop of Horrors" (Feed me Seymour. Feed me.) When I spotted this recipe I was thrilled when one of the ingredients was sage!
Ingredients:
- 1 cup fresh baby spinach
- 1/3 cup fresh sage
- 1/3 cup Parmesan cheese — grated
- 1/4 cup olive oil
- 2 tablespoons pine nuts — toasted
- 2 cloves garlic
- 1 tablespoon lemon juice
- 4 boneless skinless chicken breast halves — thin cutlets
- 8 slices prosciutto
Preparation:
Preheat oven to 400º
Puree spinach, sage, Parmesan, oil, pine nuts, garlic and lemon juices in food processor season with salt and pepper
Spread 2 tablespoons 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 thermometer registers 165º, about 20 minutes.
No comments:
Post a Comment