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Ingredients
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Chicken & Skewers
Pesto Cream
Finish & Garnish
Method
Chicken & Skewers
- 1
Prep chicken
Trim any excess fat from the chicken breasts. Slice each breast crosswise into 12 thin strips about 1/2-inch wide and 3 inches long (aim for bite-size pieces). Pat the strips dry with paper towels.
- 2
Season
Place the chicken strips in a bowl. Add kosher salt (1 tsp), black pepper (1/2 tsp) and 1 tablespoon olive oil. Toss to coat evenly.
- 3
Assemble saltimbocca layers
Lay a prosciutto slice on a cutting board and divide it into two if large. Place a sage leaf on the prosciutto, then wrap a seasoned chicken strip with the prosciutto so the sage is against the chicken and the prosciutto wraps around. Repeat to make 12 wrapped pieces.
- 4
Skewer
Thread two wrapped pieces onto each wooden skewer, leaving a small gap between pieces for even cooking. Brush the assembled skewers with the remaining 1 tablespoon olive oil.
- 5
Cook
Preheat a large nonstick or grill pan over medium-high heat. When hot, add the skewers (work in batches if needed). Cook 2.5–3 minutes per side, turning to brown all sides, until prosciutto is crisp and chicken registers 165°F (74°C) at the thickest part. If using the oven, broil on high 4–6 minutes, turning once, until browned and cooked through.
- 6
Rest
Transfer cooked skewers to a plate and let rest 3 minutes so juices redistribute.
Pesto Cream
- 7
While the chicken cooks, make the pesto cream. In a small saucepan over low heat, combine prepared basil pesto (1/2 cup) and heavy cream (1/2 cup). Stir gently until warmed through and just beginning to simmer — do not boil.
- 8
Whisk in grated Parmesan (1/4 cup), lemon zest (1 tsp) and lemon juice (1 tbs). Continue stirring until the cheese melts and the sauce is smooth. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper as needed. Keep warm on very low heat, stirring occasionally; if sauce thickens too much, thin with 1–2 teaspoons warm water or cream.
Finish & Serve
- 9
Plate the skewers on a serving platter. Drizzle each skewer lightly with 1 teaspoon extra-virgin olive oil.
- 10
Spoon or drizzle the warm pesto cream alongside or over the skewers (about 1 tablespoon pesto cream per skewer, reserve extra in a bowl for dipping).
- 11
Garnish with microgreens or chopped parsley, if using, and serve immediately with toothpicks for easy picking.
