Pesto Chicken Saltimbocca

I was feeling playful; so I experimented with an unusual way of making pesto, then I used the pesto with chicken thighs. I wrapped them with prosciutto (thus the "saltimbocca")* and fried them. They were delicious. And just to explain: Pesto tastes best when the juice in the leaves is released. The leaves need to be crushed, not just chopped. Although the method I used in this video is extreme, it made some of the best pesto I ever tasted. You can use the method shown in the following link.

Learn more about pesto with this video link:
   • Making four kinds of pesto  

To see the recipe for this chicken, use this link to my web site:
http://www.white-trash-cooking.com/re...

*Saltimbocca is veal with prosciutto. I use the term more liberally for any meat wrapped in prosciutto.