44-ounceboneless, skinless chicken breasts, pounded to 1/2-inch thickness
4very thin slices proscuitto or lean ham
1tablespoonfreshly chopped parsley
2tablespoonsfreshly grated Parmesan cheese
2egg whites, lightly beaten
1/4cupunbleached all-purpose flour
1/8teaspoonfreshly ground black pepper
1/2tablespoonextra-virgin olive oil
1tablespoonfreshly grated Parmesan cheese
Preheat oven to 350°. In food processor, blend sage, pine nuts, garlic, salt and pepper; add olive oil and process until smooth. Stir in 1 tablespoon Parmesan cheese.
Spread thin layer of sage pesto on each chicken breast. Top with 1 thin slice proscuitto per breast. Roll, and secure with wooden toothpicks.
Combine breadcrumbs with parsley and 2 tablespoons Parmesan cheese. In 3 separate shallow bowls, place breadcrumb mixture, egg whites and flour. Dip rolled breasts in flour mixture and shake to remove excess. Dip in egg whites, then in breadcrumb mixture to coat.
Place chicken in shallow baking dish coated with cooking spray. Bake 40 minutes, until tender. Remove picks and serve.
Chicken Saltimbocca with Sage Pesto
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.