Prosciutto-Wrapped Chicken with Sage PestoLet’s admit: food processors have increased the appeal of homemade pesto. Press a button and it’s done. This way, pesto cannot be the reason why you don’t make a recipe (of course, if you’re just plain-old lazy, you won’t ever cook anything anyway!). I made the “Prosciutto-Wrapped Chicken with Sage Pesto” (recipe below), from the May/June 2013 issue of Cuisine at Home, unfazed by the pesto and dazzled by the prosciutto.

Prosciutto-Wrapped Chicken with Sage Pesto
Cuisine at Home, May/June 2013
Makes 4 servings

For the pesto, purée:
1 cup packed fresh baby spinach
1/3 cup packed fresh sage
1/3 cup grated Parmesan
1/4 cup extra-virgin olive oil
2 Tbsp. toasted pine nuts
2 cloves garlic
1 Tbsp. lemon juice
Salt and black pepper to taste

For the chicken, spread:
4 boneless, skinless chicken breast fillets (4-5 oz. each)
8 slices prosciutto
 (about 3 oz.)

Preheat oven to 400 degrees F.

For the pesto, purée spinach, sage, Parmesan, oil, pine nuts, garlic and lemon juice in food processor; season with salt and pepper.

For the chicken, spread 2 Tbsp. 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 an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 20 minutes.

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The sage flavor of the pesto is a bonus here. I associate sage with wintry dishes, so I was pleased with its summertime use. Notice the recipe tells us to fold the chicken fillets “taco-style.” This pulled me in, namely because I’m graceless with precious food preparation. Instead, these fillets are easy to fill, fold, wrap, then fasten with toothpicks. They become pretty without any sweat.

I baked these rolls for about 18 minutes; any longer would have dried them out, so be careful. Dave really liked this chicken.

Boneless, Skinless Chicken Breast Fillets (1.27 lbs.) = $7.51

PREP TIME: quickness: pesto in food processor, chicken filling/folding/wrapping/fastening, 18 minutes in oven
grassy sage + salty prosciutto + moist chicken

Speaking of summertime…my next meal will be an all-out celebration of it. I will cook the “Soft-Shell Crab Sandwiches with Pancetta and Remoulade,” from the July 2007 issue of Food & Wine, along with the “Basil-Prosciutto Salad on Watermelon Plates,” from Three Many Cooks. Wow! Come back to my site next week to see my party.