"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Saltimbocca Recipe

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This recipe for Chicken Saltimbocca, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy and Sarah Hollister
Added: Friday, October 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 (3 oz.) chicken cutlets, pounded to evenly flatten
salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 10 oz. box frozen chopped spinach, thawed
3 T. olive oil
1/4 c. grated Parmesan
14 oz. low-salt chicken broth
2 T. fresh lemon juice

Directions:
Directions:
Place chicken cutlets flat on work surface; sprinkle with salt and pepper. Lay 1 slice prosciutto atop each cutlet. Squeeze spinach to remove excess water; eason with salt and pepper. In small bowl, coat spinach with 1 tablespoon. Arrange an even, thin layer of spinach atop prosciutto. Sprinkle Parmesan over each. At short tapered end, roll up each cutlet as for jellyroll. Secure with toothpick. Heat remaining oil in heavy large skillet over high heat. Add chicken; cook until golden brown, 2 minutes per side. Add broth and juice; scrape browned bits off bottom of pan with wooden spoon. Boil. Reduce heat to medium. Cover; simmer until chicken is cooked through, 8-10 minutes. Transfer to platter. Simmer cooking liquid over high heat until reduced to 2/3 cup, 5 minutes. Season cooking liquid with salt and pepper. Remove toothpicks. Drizzle reduced cooking liquid over chicken; serve immediately.

 

 

 

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