• Pesto:
    • 8 cloves garlic
    • 1 cup Italian parsley
    • 1 cup fresh basil leaves
    • cup olive oil
    • 2 tablespoons chopped walnuts
    • 2 tablespoons freshly grated Parmesan cheese
    • ¼ teaspoon salt
    • dash of pepper
  • 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
  • Sauce:
    • 1 cup whipping cream


1. Pesto:
2. Combine garlic, parsley, basil, olive oil, walnuts, grated Parmesan cheese, salt and pepper in a food processor or blender and purée until smooth.
3. Chicken:
4. Preheat oven to 375F.
5. Lay out each chicken thigh, skin side down. Spread each thigh with 2 tablespoons 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 8x8-inches square. Sprinkle with salt and pepper and bake, uncovered, for 25 to 30 minutes.
6. Sauce:
7. 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.
8. 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.



MacGourmet downloadChicken Saltimbocca with Pesto Sauce. To import, drag image to your MacGourmet recipe box.


8 servings