Prosciutto and Gruyère Rolled Chicken Cutlets with Garlic Baked Butter Beans and Pesto Pasta

Prosciutto and Gruyère Rolled Chicken Cutlets with Garlic Baked Butter Beans and Pesto Pasta

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)
Olive Oil
Preheat the oven to 365.
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. 

Homemade Pesto
Ingredients :
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. 

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