AllenOK
Executive Chef
This one sounds interesting. I can't remember where I got it, but I have some homemade pesto and chicken thighs. All I would really need to get is some prosciutto, fontina cheese, and cream.
Chicken Saltimbocca with Pesto Sauce
Serves: 8
For the Pesto:
8 cloves garlic
1 c Italian parsley
1 c fresh basil leaves
1/3 c olive oil
2 T chopped walnuts
2 T freshly grated Parmesan cheese
¼ t salt
dash of pepper
For the Chicken:
8 large chicken thighs, boned
8 very thin slices fontina cheese, cut to the size of boned and opened chicken thighs
8 very thin slices prosciutto, cut to the size of boned and opened chicken thighs
salt
pepper
For the Sauce:
1 c whipping cream
Preheat oven to 375ºF.
Combine garlic, parsley, basil, olive oil, walnuts, grated Parmesan cheese, salt and pepper in a food processor or blender and purée until smooth.
Lay out each chicken thigh, skin side down. Spread each thigh with 2 T pesto (reserve remaining pesto for the sauce) and top with a slice of cheese and a slice of prosciutto. Roll up each thigh to enclose filling and place tightly together, seam side down, in a small, shallow baking dish, about 8 x 8” square. Sprinkle with salt and pepper and bake, uncovered, for 25 to 30 minutes.
Whip cream until it is soft and thick, about the consistency of a thin mayonnaise. Fold in the reserved pesto. Cover tightly with plastic wrap and keep the sauce at room temperature until ready for use.
To serve, transfer chicken thighs to a serving platter and top each piece with 2 tablespoons of the room temperature sauce (heating sauce will turn the pesto brown), or pass the sauce at the table.
Chicken Saltimbocca with Pesto Sauce
Serves: 8
For the Pesto:
8 cloves garlic
1 c Italian parsley
1 c fresh basil leaves
1/3 c olive oil
2 T chopped walnuts
2 T freshly grated Parmesan cheese
¼ t salt
dash of pepper
For the Chicken:
8 large chicken thighs, boned
8 very thin slices fontina cheese, cut to the size of boned and opened chicken thighs
8 very thin slices prosciutto, cut to the size of boned and opened chicken thighs
salt
pepper
For the Sauce:
1 c whipping cream
Preheat oven to 375ºF.
Combine garlic, parsley, basil, olive oil, walnuts, grated Parmesan cheese, salt and pepper in a food processor or blender and purée until smooth.
Lay out each chicken thigh, skin side down. Spread each thigh with 2 T pesto (reserve remaining pesto for the sauce) and top with a slice of cheese and a slice of prosciutto. Roll up each thigh to enclose filling and place tightly together, seam side down, in a small, shallow baking dish, about 8 x 8” square. Sprinkle with salt and pepper and bake, uncovered, for 25 to 30 minutes.
Whip cream until it is soft and thick, about the consistency of a thin mayonnaise. Fold in the reserved pesto. Cover tightly with plastic wrap and keep the sauce at room temperature until ready for use.
To serve, transfer chicken thighs to a serving platter and top each piece with 2 tablespoons of the room temperature sauce (heating sauce will turn the pesto brown), or pass the sauce at the table.