Chicken Saltimbocca with Parsley-WalnutFeatured by Handley Cellars in the Gold Wine Club.
Pair this delicious dish with your favorite Pinot Noir from your most recent Wine Club subscription!
1 lb boneless, skinless chicken breast
6 thin slices prosciutto
24 large fresh sage leaves
1/3 cup dry white wine
¼ cup minced shallots
strong toothpicks or wooden skewers
2 cups coarsely chopped fresh Italian parsley
1 cup coarsely chopped walnuts, toasted and cooled
1 cup thinly sliced green onions
½ cup extra virgin olive oil
2 tsp. fresh lemon juice; more to taste
salt and freshly ground black pepper
Prepare the Pesto:
In a blender or food processor, combine the parsley, walnuts, green onions and 1 tsp. salt with the olive oil, to form a thick paste. Add lemon juice and, if necessary to achieve paste consistency, a little more oil. Season with salt, pepper, and more lemon juice as needed. Can be frozen for future use.
Prepare the Chicken:
Cut the chicken into six pieces. Place one piece between sheets of plastic wrap and gently pound with a meat mallet until uniformly thin, but still intact. Spread a teaspoon or so of the pesto onto the top third of the chicken, then cover it with 4 sage leaves, and a pinch of minced shallots (save some for finishing). Place a layer of prosciutto over all, leaving a bare inch or so at the bottom. Carefully roll up into a roulade and secure the end with a toothpick. Repeat this process with each piece of chicken, forming six rolls.
In a large sauté pan, heat about 2 Tbs. of olive oil over medium heat. With tongs, place the rolls in the pan, leaving some space between them, and sauté, turning to brown evenly all over (about 2 min. per side). When browned, add the wine and the remaining shallots. Quickly turn each roll to coat in the wine, then cover and simmer over medium-low heat for 5 min., turning once or twice more. Remove the rolls from the pan, and reserve the remaining wine & shallots. The roulades can be served whole, or sliced on the bias into medallions for a pretty, pinwheel presentation. Drizzle each piece with the shallot-wine sauce from the sauté pan