Serves 8
Notes
This recipe makes more pesto than you will need; it’s difficult to make just a small amount in the food processor. The extra will keep in the refrigerator for several days, or in the freezer for several months. It’s perfect on pasta or sandwiches, or stirred into soups.
Kale has become quite popular lately. Part of the Brassica species, kale can sometimes be sweet, sometimes spicy, and is always slightly bitter. Although I like the Tuscan kale of my Italian heritage, different varieties- such as curly kale, Siberian kale, and Ragged Jack- can be used in this recipe as well as in several of my other kale recipes.
Ingredients
- 1 medium bunch Tuscan kale (cavolo nero), tough stems removed, leaves coarsely chopped (about 1 pound)
- 4 cups loosely packed fresh Italian parsley leaves
- 3 cloves garlic, crushed and peeled
- 2 1/2 teaspoons kosher salt
- 1 cup extra-virgin olive oil
- 1/4 cup grated Grana Padano
- 8 boneless, skinless chicken breasts (about 2 1/2 pounds)
- 4 tablespoons unsalted butter
- All-purpose flour, for dredging
- 1 pound cremini mushrooms, trimmed and thickly sliced
- 6 fresh sage leaves
- 1/2 cup dry white wine
- 1 cup chicken stock (see here)
Directions
In a food processor, combine the kale, parsley, garlic, and 1 1/2 teaspoons of the salt. Pulse to make a coarse paste. With the machine running, pour in all but 2 tablespoons of the olive oil in a slow, steady stream. Process to make a smooth pesto. Scrape 1 cup of the pesto into a medium bowl (store the rest for another time). Stir in the grated cheese.
With a meat mallet, pound the chicken breasts between sheets of plastic wrap to an even thickness of about 1/2 inch. Season the cutlets with 1/2 teaspoon of the salt. Spread the pesto on the chicken, and roll up tightly, securing the rolls closed with toothpicks.
Heat a large skillet over medium heat, and add the remaining 2 tablespoons olive oil and 2 tablespoons of the butter. Spread some flour on a plate, and lightly dredge the rolls in flour, tapping off the excess. Brown the rolls all over, about 4 minutes, then remove to a plate.
When all of the rolls are out of the skillet, add the mushrooms, sage leaves, and remaining 1/2 teaspoon salt. Cover, and cook until the mushrooms give up their juices, about 5 minutes. Uncover, increase the heat, and cook, stirring occasionally, until they’re caramelized, about 4 minutes more.
Add the wine, bring to a boil, then add the stock. Nestle the chicken rolls in the sauce, and bring to a simmer. Simmer until the rolls are just cooked through, about 7 to 8 minutes.
Remove the rolls to a platter, and remove toothpicks. Bring the sauce to a boil, and simmer to reduce to your liking. Whisk in the remaining 2 tablespoons butter, pour this over the chicken, and serve.
