Chicken Saltimbocca Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 3-ounce chicken cutlets (pounded to evenly flatten), salt and freshly ground black pepper, 6 paper-thin slices Prosciutto (di Parma), 6 handfuls washed fresh stemmed spinach leaves, 3 tablespoons olive oil, 1/2 cup 3 grated cheese mix (Asiago, Parmesan & Romano blend), 1 14-ounce, can low-salt chicken broth, and 2 tablespoons fresh lemon juice
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Directions: |
Directions:1. Place the chicken cutlets flat on the work surface
2. Place the spinach leaves in a bowl, drizzle and toss lightly with 1 tbsp. olive oil
3. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
3. Layer several spinach leaves on top of the proscuitto
4. Arrange an even, thin layer of spinach atop the prosciutto slices.
5. Sprinkle the cheese mixture on top of the spinach
6. Beginning at the short tapered end, roll up each chicken cutlet like a jellyroll and secure with a toothpick.
7. Heat the remaining 2 tablespoons of oil in a large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side.
8. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon.
9. Bring the liquid to a boil then reduce the heat to medium.
10. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes.
11. Transfer the chicken to a platter then simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes.
12. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately with your favorite type of pasta. |
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Number Of
Servings: |
Number Of
Servings:3-6 |
Personal
Notes: |
Personal
Notes: Saltimbocca is an Italian word meaning "jump in the mouth."
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