Chicken Saltimbocca-Tried and True
By: Carla
Published: Sunday, March 7, 2010 - 11:22am

Ingredients




6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice

Preparation

1 Place the chicken cutlets flat on the work surface.        Sprinkle the chicken with salt and pepper.                          Lay 1 slice of prosciutto atop each chicken cutlet. 2 Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper.                              In a small bowl, toss the spinach with 1 tablespoon of oil to coat. 3 Arrange an even, thin layer of spinach atop the prosciutto slices.                                                                       Sprinkle the Parmesan evenly over each.                        Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll.                                                           Secure with a toothpick. 4 Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat.                                                                    Add the chicken and cook just until golden brown, about 2 minutes per side.                                                             Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil.  Reduce the heat to medium.                                           Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes.                                                Transfer the chicken to a platter.

About


 This recipe was very easy to configure to the exact amount of servings needed. I paired it down for 2.