I made dinner last night using a chicken breast pounded flat and then I layered on prochuto (sp) ham and homemade pesto (basil and sun dried tomato) before rolling and holding it together with toothpicks. I browned it in a pan and finished it in the oven. Next time I'd like to add a sauce. Any recomendations?
What sauce to use?
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kitchenelf
Chef Extraordinaire
Just so you'll know it's spelled proscuitto (not exactly how it's pronounced is it!!)LOL
Maybe next time you can roll the basil and proscuitto together and either tie or secure with toothpick, saute until done, then top with a mild pesto/butter sauce. You can even reduce some white wine with some shallots in it (salt/pepper/garlic of course) and when it's reduced by about half stir in some butter to give it some body and add some pesto. Or you could use the wine/butter/pesto sauce to toss some pasta in and serve the rolled up chicken with this pasta.
Does this answer your question? It sounds like a great dish!!
Maybe next time you can roll the basil and proscuitto together and either tie or secure with toothpick, saute until done, then top with a mild pesto/butter sauce. You can even reduce some white wine with some shallots in it (salt/pepper/garlic of course) and when it's reduced by about half stir in some butter to give it some body and add some pesto. Or you could use the wine/butter/pesto sauce to toss some pasta in and serve the rolled up chicken with this pasta.
Does this answer your question? It sounds like a great dish!!
BubbaGourmet
Senior Cook
You could leave your recipe unchanged and make a good, simple, fresh, marinara sauce to serve it with. the acidity and sweetness of the tomatoes should balance nicely against the salt, oil and garlic of the pesto. PLUS! Tomatoes and basil! 'Nuff said!
spearmint45
Assistant Cook
- Joined
- Jan 12, 2004
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- 31
I personally would go with one of the following:
Bechamel Sauce..maybe put some shallots and white wine
Veloute..same as above
or for something a little different, a nice Beurre Blanc sauce
Just think of whatever you feel would go good with the dish and make a sauce with it.
Happy Sauceing
Bechamel Sauce..maybe put some shallots and white wine
Veloute..same as above
or for something a little different, a nice Beurre Blanc sauce
Just think of whatever you feel would go good with the dish and make a sauce with it.
Happy Sauceing
ironchef
Executive Chef
well since you've "sort of" made a version of saltimbocca, you could do a simple white wine and chicken stock reduction with the browned chicken bits on the bottom of the pan. From there you can go with many different flavors: lemon and capers, rosemary and black peppercor, provencal herbs, honey and dijon mustard, thyme and nicoise olives...tons of combinations
