Chicken Saltimbocca with Sage Pesto
  • 44-ounce boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 4 very thin slices proscuitto or lean ham
  • 1/2cup breadcrumbs
  • 1tablespoon freshly chopped parsley
  • 2tablespoons freshly grated Parmesan cheese
  • 2 egg whites, lightly beaten
  • 1/4cup unbleached all-purpose flour
  • 1/2cup fresh sage
  • 1/2tablespoon pine nuts
  • 1small clove garlic
  • 1/4teaspoon salt
  • 1/8teaspoon freshly ground black pepper
  • 1/2tablespoon extra-virgin olive oil
  • 1tablespoon freshly grated Parmesan cheese
  1. 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.
  2. Spread thin layer of sage pesto on each chicken breast. Top with 1 thin slice proscuitto per breast. Roll, and secure with wooden toothpicks.
  3. 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.
  4. Place chicken in shallow baking dish coated with cooking spray. Bake 40 minutes, until tender. Remove picks and serve.
Recipe Notes
Nutrition Facts
Chicken Saltimbocca with Sage Pesto
Amount Per Serving
Calories 299
* Percent Daily Values are based on a 2000 calorie diet.

Calories 299,Fat 8,Perfat 24,Cholesterol 81,Carbo 17,Protein 39,Fiber N/A,Sodium N/A