Proscuitto-wrapped Chicken with Kale, Hazelnuts and Pinot Pan Sauce | Fast Ed

Ingredients

• 4 x chicken Marylands
• sea salt flakes and freshly-ground black pepper
• 1 tsp celery seeds
• 1 bunch sage leaves
• 12 slices prosciutto
• ¼ cup extra virgin olive oil
• 1 bunch kale leaves
• 8 cloves garlic, minced
• ½ cup hazelnuts, roasted and chopped
• finely-grated zest of 1 lemon
• 1 cup pinot noir
• 1 cup beef stock
• 2 tsp butter
• 2 tsp plain flour