Prosciutto-Wrapped Chicken with Sage Pesto

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. 

Basil and Oregano Pesto with Walnuts

What do you do with a sink full of oregano?

 The following recipe!

Ingredients:

2 bunch fresh Basil picked
1 bunch fresh Oregano picked
1 oz peeled fresh Garlic
2 oz grated Parmigiano Reggiano cheese
1 oz of Walnuts or Pine Nuts
Juice of 1 lemon
4 oz good quality Olive Oil

Preparation:In a food processor or blender place the Basil, Oregano, Garlic and Olive Oil.

Blend until chopped fine, if you like a smoother Pesto let it blend or process longer.

Proceed by adding the cheese and then the Walnuts, this will thicken up the mixture.

If you want a looser Pesto add more oil slowly.  If you don't care for Oregano substitute 1/2 flat Italian parsley.

 Not the most photogenic, but oh so good!

Grilled Chicken with Basil Dressing

I love basil! I love going out in my herb garden, picking a basil leaf, rubbing it between my palms and taking in the aroma. Needless to say, every year I get carried away planting basil.  It's growing like crazy...now what do I do?  The following recipe helps with the overflow!

Ingredients:

2/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice, plus 1/4 cup
1 1/2 teaspoons fennel seeds, coarsely crushed
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
3 bone-in, skin-on chicken thighs
3 bone-in, skin-on chicken breasts
1 cup lightly packed fresh basil leaves
1 large garlic clove
1 teaspoon grated lemon peel

Preparation:

Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resealable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally. 

Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.


Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve.

 Love my basil!