Chicken Rolls With Kale Pesto

PREPARATION

In a food processor, combine the kale, parsley, garlic, and 1 1⁄2 teaspoons of the salt. Pulse to make a coarse paste. With the machine running, pour in all but 2 tablespoons of the olive oil in a slow, steady stream. Process to make a smooth pesto. Scrape 1 cup of the pesto into a medium bowl (store the rest for another time). Stir in the grated cheese.

With a meat mallet, pound the chicken breasts between sheets of plastic wrap to an even thickness of about 1⁄2 inch. Season the cutlets with 1⁄2 teaspoon of the salt. Spread the pesto on the chicken, and roll up tightly, securing the rolls closed with toothpicks. Heat a large skillet over medium heat, and add the remaining 2 tablespoons olive oil and 2 tablespoons of the butter. Spread some flour on a plate, and lightly dredge the rolls in flour, tapping off the excess. Brown the rolls all over, about 4 minutes, then remove to a plate.

When all of the rolls are out of the skillet, add the mushrooms, sage leaves, and remaining 1⁄2 teaspoon salt. Cover, and cook until the mushrooms give up their juices, about 5 minutes. Uncover, increase the heat, and cook, stirring occasionally, until they’re caramelized, about 4 minutes more.

Add the wine, bring to a boil, then add the stock. Nestle the chicken rolls in the sauce, and bring to a simmer. Simmer until the rolls are just cooked through, about 7 to 8 minutes. Remove the rolls to a platter, and remove toothpicks. Bring the sauce to a boil, and simmer to reduce to your liking. Whisk in the remaining 2 tablespoons butter, pour this over the chicken, and serve.