Rush Hour Gourmet

Chicken is used for a quick version of Italy's classic saltimbocca in Nancy Silverton's book A Twist of the Wrist: Quick Flavorful Meals with Ingredients From Jars, Cans, Bags and Boxes (Alfred Knopf, $29.95).

Prosciutto-Wrapped Chicken With Sage Pesto

(Makes 4 servings)


1/2 cup canola oil, plus extra for coating

4 skinless, boneless chicken breasts, 6 ounces each

12 large fresh sage leaves

4 large slices prosciutto, not too-thinly sliced (about 3 ounces)

Kosher salt and black pepper

8 cups loosely packed mixed baby greens

Sea salt

1/3 cup Rustichella d'Abruzzo

Sage Pesto (see Note)

1/2 cup vegetable broth

Lemon-infused olive oil

1. Rub canola oil all over the chicken. Put each breast in 1 of 4 sandwich-size plastic bags. Use a mallet or skillet to pound each about 1/2-inch thick or double in size.

2. Press 3 sage leaves onto the skinned (smooth) side of each breast. Wrap 1 slice prosciutto around each breast, leaving about 11/2 inches exposed at each end. Season with salt and pepper.

3. In a large skillet on high heat, heat 1/4 cup canola oil until almost smoking, 2 to 3 minutes. (You will begin to smell the oil.) Place 2 breasts in the pan, sage side down, and sear for 2 minutes. Flip the chicken and cook 2 minutes more. Remove to a plate, wipe the pan, and repeat with remaining oil and chicken.

4. Divide the greens onto 4 plates; sprinkle with sea salt. Put the chicken, first-cooked side up, on the greens. Pour juices from reserved chicken into the pan. Add the pesto and heat until it bubbles. Add vegetable broth, reduce by a third and thicken slightly. Pour sauce over chicken. Drizzle with lemon-infused oil.

Note: Sage pesto is available at specialty markets,, or Artichoke or arugula pesto may be substituted.

Per serving: 460 calories, 43 grams protein, 6 grams carbohydrates, 1 gram sugar, 29 grams fat, 101 milligrams cholesterol, 635 milligrams sodium, 3 grams dietary fiber.