trimmed and cut into pieces
18.10.2015 -5 °C
Anna Watson Carl is a NYC-based private chef, recipe developer, and food writer. She writes the blog TheYellowTable.comand is the author of The Yellow Table: A Celebration of Everyday Gatherings (Sterling Ingredients
1 bunch broccoli rabe, trimmed and cut into pieces
1/2 c. grated Parmesan, plus more for serving
1/2 c. pine nuts
Juice of 1/2 lemon (2 tbsp.)
1/4 tsp. crushed red pepper flakes
8 tbsp. extra-virgin olive oil, divided
4 chicken breasts
4 slices prosciutto
Lemon wedges, for serving
Bring a large pot of water to a boil. Meanwhile, prepare a bowl of ice water for broccoli. Boil broccoli rabe until bright green and tender, 3 to 4 minutes. Using a slotted spoon, transfer rabe into ice water and let cool completely, then drain.
Transfer blanched broccoli rabe to a food processor fitted with a metal blade. Add Parmesan, pine nuts, lemon juice, red pepper flakes, and 2 tbsp. olive oil. Pulse several times to combine, then slowly add 4 tbsp. more olive oil until a smooth paste forms. Season with salt and pepper.
Preheat oven to 375 degrees F. Season chicken breasts with salt and pepper and wrap each in a slice of prosciutto.
Heat remaining olive oil in a large ovenproof skillet over medium-high heat. Sear chicken until golden brown, 2? minutes per side.
Transfer pan to oven and bake 15 minutes more, or until chicken is cooked through (i.e. the internal temperature registers 165 degrees F).
Serve chicken with a generous dollop of pesto and garnish with Parmesan and lemon wedges.