Chicken Saltimbocca
Megan
ingredients
- 6 chicken cutlets
- 6 paper thin slices of prosciutto
- 1 box frozen, chopped spinach (thawed)
- 3 tbs olive oil
- 1/4 cup grated Parmesan
- 1 can low sodium chicken broth
- 2 tbsp lemon juice
- salt and pepper
directions
- 1
Place chicken on flat surface and sprinkle with salt and pepper. Lay 1 slice of prosciutto on each cutlet.
- 2
Squeeze excess water from spinach, season with salt and pepper and toss with oil to coat.
- 3
Arrange spinach on prosciutto slices and sprinkle with cheese.
- 4
Begin at tapered end of chicken and roll. Secure each with a tooth pick.
- 5
Heat 2 tbsp oil in large skillet over high heat. Add chicken and cook until golden brown. (2 minutes per side)
- 6
Add chicken broth and lemon juice, bring to a boil. Reduce heat, cover and simmer until chicken is cooked (8-10 minutes)
- 7
Transfer chicken to platter.
- 8
Simmer cooking liquid until reduced to 2/3 cup (about 5 min). Drizzle over chicken.
Source: Megan
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