Only Sage Lovers Need to Apply

Wow, grabbed this recipe from Cuisine at Home  magazine, as a person who enjoys a bit of sage, I thought it sounded like a great idea!  Love fresh sage chopped and added to roasted butternut squash cubes along with dried cranberries, of course it’s always great in a variety of stuffings and I’ve paired it with innumerable pork dishes and a few sauces like a sage and mustard pan sauce for pork medallions.  So it’s only logical that Sage Pesto would be a great way to use it.

Whoa, I say, Whoa!

Making the pesto the wonderful perfumey odor of the sage filled the kitchen and made me smile. I spread it as directed on the chicken breasts and rolled/folded them; wrapped them with Prosciutto.  Drizzled a little Lemon Olive Oil on them and the Baked Tomatoes w/Lemon Zest and Parmesan.  Roasted them together and served, simple recipe no long steps or labor intensive techniques needed and the cooking aspect couldn’t be easier!

Whoa, I say, Whoa!

Served them alongside some pan-roasted Broccoli w/Garlic and Lemon Oil then tossed with lemon juice mixed with a dab of Balsamic Mustard.  As soon as we sliced into our little Prosciutto bundles the aroma of the sage pesto wafted up to our palettes!  Then the first taste!

Whoa, I say, Whoa!

Hi there big guy, I’m the Sage Pesto you were lusting for…………and I’ll happily spoil your tastebuds for anything else on your plate tonite!  Over-whelming would be the best description.  I did enjoy the second bite once I was over the initial shock of the sage permeated mouthfeel of the first bite.

Sadly, Nana does not share in the fondness of sage (or rosemary) that I have.  And admittedly, even for me it was too much sage.  If I were to make this again I’d increase the Spinach and decrease the Sage by 50% for both!

Whoa, I say, Whoa!

My recommendation would be to play with this recipe carefully if you have people who tolerate the flavor of Sage vs those who salivate for it!

Here’s the on the way to the oven pic:

Prepped and ready to cook!

Prepped and ready to cook!

And the plated version:

Plated and ready to eat!

Plated and ready to eat!

Here’s the Recipe:

Prosciutto-Wrapped Chicken with Sage Pesto
Serving Size  : 4

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
1                cup  fresh baby spinach
1/3           cup  fresh sage
1/3           cup  parmesan cheese — grated
1/4           cup  olive oil
2        tablespoons  pine nuts — toasted
2             cloves  garlic
1         tablespoon  lemon juice
4                     boneless skinless chicken breast halves — thin cutlets
8             slices  prosciutto
Baked Tomatoes w/Lemon & Parmesan

Preheat oven to 400º

Puree spinach, sage, Parmesan, oil, pine nuts, garlic and lemon juices in food processor season with salt and pepper

Spread 2 tablespoons 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 thermometer registers 165º, about 20 minutes.  Serve with baked tomatoes topped w/Lemon Zest, Chopped Parsley & Grated Parmesan.

“Cuisine at Home Issue 99 May/June 2013”

Enjoy, at your own risk!

Eat Well…Be Well!


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