Chicken Rolls with Kale Pesto

lidiasitaly.com

SMW

1 MEDIUM BUNCH TUSCAN KALE (CAVOLO NERO), TOUGH STEMS REMOVED, LEAVES COARSELY CHOPPED (ABOUT 1 POUND)

4 CUPS LOOSELY PACKED FRESH ITALIAN PARSLEY LEAVES

3 CLOVES GARLIC, CRUSHED AND PEELED

2 ½ TEASPOONS KOSHER SALT

1 CUP EXTRA-VIRGIN OLIVE OIL

¼ CUP GRATED GRANA PADANO

8 BONELESS, SKINLESS CHICKEN BREASTS (ABOUT 2 ½ POUNDS)

4 TABLESPOONS UNSALTED BUTTER

ALL-PURPOSE FLOUR, FOR DREDGING

1 POUND CREMINI MUSHROOMS, TRIMMED AND THICKLY SLICED

6 FRESH SAGE LEAVES

½ CUP DRY WHITE WINE

1 CUP CHICKEN STOCK (see here)

Directions at lidiasitaly.com

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