This is based on a serving for 2. Up the quantities based on how many you are cooking for.
Chicken Cutlets (Buy one for each person)
Prosciutto (For a serving of 2 I used 4 oz)
Gruyère Cheese ( at least 1 Cup Shredded)
1 Can Butter Beans
Garlic Gold Sea Salt (or similar)
Place cutlets on a clean flat surface. (Be careful not to salt them much because the prosciutto and Gruyère are salty. ) Place a few strips of the prosciutto in the middle of the cutlet and top with shredded cheese. Roll tightly and place seam down in a pan with a thin layer of olive oil.
Sprinkle Gruyère over the chicken then add a thin layer of Prosciutto
After about 15 minutes remove baking dish add the Butter Bean Mixture.
In a small bowl combine can of Butter Beans and remaining cheese- leaving a bit to put over top the chicken.
Sprinkle well with Garlic Gold Sea Salt and mix well. (If you don’t have Garlic Gold available to you- try a nice grainy sea salt and garlic flakes or similar.)
Spread the mixture evenly through baking dish and return to oven. Bake for 10-15 minutes.
Bunch of fresh Basil
1/2-3/4 cup Pine Nuts
1 cup Parmesan Cheese
1 1/2 Tablespoons Olive Oil
Combine the Basil, Pine Nuts and Parmesan Cheese in a food processor. Secure the lid and combine. Slowly drizzle Olive Oil in. Sprinkle a pinch of salt and combine well.
This is a recipe I usually just free hand. If you want more cheese add more cheese and so on. It is super simple and keeps well.
With the leftovers (if there are any)- I like to make a Pesto Mayo perfect for Turkey Sandwiches.
Take remaining Pesto and combine a Tablespoon of mustard per 1/3Cup of Pesto. Adjust to your palate.