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Chicken Saltimbocca with Pea Pesto
Nutty, refreshing and cheesy, this pea risotto is absolutely dreamy and delicious that pairs well with a savoury chicken saltimbocca wrapped in prosciutto.
YIELDS
2
TO
4
Ingredients
For the pea pesto
- ½ cup frozen peas, thawed
- ¼ cup pistachios
- 2 cloves garlic
- 1 cup loosely packed fresh basil
- ½ cup loosely packed fresh parsley
- ¼ cup finely grated Pecorino or Parmigiano Reggiano
- ½ lemon, zested and juiced
- 6 tablespoons extra virgin olive oil
- salt & pepper
For the chicken
- 4 boneless, skinless chicken breasts
- salt & pepper
- 8 slices prosciutto
- ¼ cup all-purpose flour
- 2 tablespoons butter
- 1 tablespoon olive oil
- ¼ cup white wine or a little lemon juice
- ¾–1 cup chicken broth
- 1 cup green peas
Directions
- For the pesto, add the peas, pistachios, and garlic to a small food processor and pulse to finely chop. Add in the basil, parsley, cheese, lemon zest, lemon juice, and oil and blitz into a smooth-ish pesto. If needed, add more oil until the pesto is a spreadable consistency. Season to taste with salt and pepper.
- For the chicken, use a sharp knife to carefully butterfly each breast. To do this, simply lay out a chicken breast on a sturdy work surface and cut horizontally almost all the way through the chicken breast to open it up like a book.
- Season the chicken with salt and pepper and spread over some of the pesto. Fold the chicken breasts back up and wrap each in 2 slices of prosciutto. Dredge the prosciutto wrapped chicken in the flour and set aside.
- Place a large skillet over medium heat and add in the butter and oil. Working in batches if necessary to avoid overcrowding the pan, fry the chicken until golden on both sides and cooked through, about 6 to 7 minutes per side. Set aside to rest while you make the sauce.
- Turn the heat under the pan up to medium-high and add in the wine or lemon juice. Simmer until reduced by half. Add in the chicken broth and simmer to reduce and thicken slightly, about 3 to 4 minutes. Stir in the peas and return the chicken to the pan.
- Serve immediately.
