Recipe courtesy of Pie Zanos
Recipe courtesy of Pie Zanos
Chicken Saltimbocca Roulade with Lemon Alfredo and Basil Walnut Pesto Linguine
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- Level: Intermediate
- Total: 1 hr 45 min
- Active: 1 hr 15 min
- Yield: 4 to 6 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 2225
- Total Fat
- 171 g
- Saturated Fat
- 43 g
- Carbohydrates
- 94 g
- Dietary Fiber
- 18 g
- Sugar
- 8 g
- Protein
- 85 g
- Cholesterol
- 251 mg
- Sodium
- 1942 mg
- Level: Intermediate
- Total: 1 hr 45 min
- Active: 1 hr 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 2225
- Total Fat
- 171 g
- Saturated Fat
- 43 g
- Carbohydrates
- 94 g
- Dietary Fiber
- 18 g
- Sugar
- 8 g
- Protein
- 85 g
- Cholesterol
- 251 mg
- Sodium
- 1942 mg
Ingredients
Caramelized Onions:
Basil Walnut Pesto:
Chicken Saltimbocca Roulade:
Directions
- For the caramelized onions: Preheat the oven to 500 degrees F and a grill to 350 degrees F. Preheat a deep-fryer with the peanut oil to 350 degrees F.
- Heat a skillet over low heat with the butter until melted, then add the onions and slow-cook until translucent and starting to brown, stirring occasionally, 20 to 30 minutes. Set aside to cool.
- For the basil walnut pesto: In a food processor with the chopping blade, add the Parmesan, walnuts and garlic and pulse until roughly chopped. Pack in the basil, spinach, lemon juice, salt and pepper. Turn on the food processor and add the oil until the greens start to blend; stop when all are roughly chopped. (I like it rough, if you prefer a finer pesto, you can blend longer.)
- For the chicken saltimbocca roulade: Lay out some plastic wrap, then place a piece of chicken on it and cover with another piece of wrap. Using a meat tenderizer, proceed to beat the meat—don’t be shy!—until uniformly about 3/4-inch-thick. Remove the top plastic wrap and evenly distribute a quarter of the caramelized onion lengthwise on top. Sprinkle a quarter of the sage along the same line. Lay out 3 slices prosciutto diagonally left to right on a work surface. Tightly roll the chicken bottom to top lengthwise, then place at the top of the prosciutto starting on the top left and roll down so the chicken is completely covered. Repeat with the remaining chicken breasts and filling.
- Place the roulades on the grill and cook, turning about every minute, so that there are grill marks on all sides. Remove to a baking sheet and place in the oven. Cook until the internal temperature is 160 degrees F, about 20 minutes. Remove and let rest.
- Cook the linguine according to the directions on the package.
- In a skillet on medium-high heat, add the oil, garlic, shallots, salt, pepper and crushed red pepper. Cook until the garlic starts to brown. Deglaze with the white wine and lemon juice. Add the cream, Asiago and Parmesan and simmer until the sauce thickens. Turn off the heat.
- In a metal strainer, drop the artichoke hearts and capers to strain, then lower it into the deep-fryer. Cook until the artichokes start to brown, about 5 minutes.
- In a large skillet over medium-high heat, add the linguine and half the pesto. Toss until the pasta is coated.
- Slice the roulades into 1-inch discs. Put a heathy layer the lemon alfredo sauce in a semicircle on half a serving plate. Lay the saltimbocca roulade on top of the sauce, then evenly distribute the artichokes and capers on top. Plate some pasta knots on the other side. Serve and enjoy! This dish will jump in your mouth.
Cook’s Note
a deep-fryer; a meat tenderizer
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