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Chicken Saltimbocca Recipe

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This recipe for Chicken Saltimbocca is from Collins Family Favorite Recipes 1991-2019, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 thin chicken cutlets
Salt and black pepper
6 paper-thin slices prosciutto
1 box frozen chopped spinach, thawed
3 Tbsp olive oil
1/4 cup grated Parmesan
2 cups chicken broth
2 Tbsp lemon juice
Directions:
Directions:
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.

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. 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.

Heat the remaining 2 tablespoons of oil in a heavy large skillet over medium heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice. Bring the liquid to a boil. Cover and simmer until the chicken is just cooked through about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. 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.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
1 hour

 

 

 

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