Saffron Infused Chicken Roulades with Pistachio Pesto

1Preparing the Chicken In a small bowl, combine the saffron threads (1 teaspoon) and warm water (¼ cup). Let it sit for 5 minutes to infuse.

2Butterfly the chicken breasts by slicing them horizontally, but not all the way through, to create a larger, thinner piece.

3Place the butterflied chicken breasts between two pieces of plastic wrap and gently pound them with a mallet to an even thickness.

4Season the chicken with salt and pepper. Spread a layer of breadcrumbs (½ cup) and grated Parmesan cheese (½ cup) over each chicken breast.

5Place a slice of prosciutto on top of each chicken breast, then add a layer of baby spinach leaves (1 cup).

6Carefully roll up each chicken breast, tucking in the ends to create a roulade. Secure with toothpicks if needed.

7Preparing the Pistachio Pesto In a food processor, combine the shelled pistachios (1 cup), basil leaves (½ cup), grated Parmesan (½ cup), olive oil (¼ cup), garlic (1 clove), salt, and pepper. Blend until smooth, adding more olive oil (¼ cup) if needed to reach the desired consistency.

8Cooking the Chicken Roulades In a large skillet, heat olive oil (¼ cup) over medium heat. Add the chicken roulades and cook for about 20 minutes, turning occasionally, until golden brown and cooked through.

9Finishing the Dish Remove the toothpicks from the chicken roulades and slice them into rounds. Serve the roulades with a dollop of pistachio pesto on top, and garnish with extra basil leaves (½ cup) and grated Parmesan (¼ cup).