Ingredients: |
Ingredients: 1 box (10 oz) frozen chopped spinach, thawed
3 Tbsp olive oil
1 1/4 tsp salt
1 tsp pepper
6 chicken cutlets (3 oz each), pounded to flatten evenly
6 paper-thin slices of prosciutto
1/4 c Parmesan cheese, freshly shredded
1 can (14 oz) reduced-sodium chicken broth
3 Tbsp fresh lemon juice (from 1 lemon)
|
Directions: |
Directions:1. Squeeze the frozen spinach to remove the excess water. In a small bowl, toss the spinach with 1 Tbsp of the oil to coat. Season with 1/4 tsp each of salt and pepper.
2. Place the chicken cutlets flat on a work surface. Sprinkle with 1 tsp of salt and 3/4 tsp of pepper. Lay 1 slice of prosciutto atop each chicken cutlet. Arrange an even layer of spinach atop the prosciutto and sprinkle the Parmesan cheese evenly over each.
3. Beginning at the short tapered end, roll up each cutlet as for a jelly roll and secure with a toothpick.
4. In a large, heavy skillet, heat the remaining 2 Tbsp of oil over a high flame. Add the chicken rolls and cook just until golden brown, about 2 minutes per side. Add the broth and lemon juice and bring to a boil Reduce the heat to medium, cover, and simmer until the chicken is just cooked through, about 4 minutes.
5. Using tongs, transfer the chicken to 6 plates and set aside. Increase the heat to high and cook the sauce until it is reduced to about 2/3 cup, about 5 minutes. Season with salt and pepper to taste. Drizzle the sauce over the chicken and serve. |
This recipe for Chicken Saltimbocca, by 