Chicken Saltimbocca

1. 1

   Squeeze the frozen spinach to remove the excess water.

2. 2

   In a small bowl, toss the spinach with 1 tablespoon of the oil to coat.

3. 3

   Season with 1/4 teaspoon each of salt and pepper.

4. 4

   Place the chicken cutlets flat on a work surface.

5. 5

   Sprinkle with 1 teaspoon of salt and 3/4 teaspoon of pepper.

6. 6

   Lay 1 slice of prosciutto atop each chicken cutlet.

7. 7

   Arrange an even layer of spinach atop the prosciutto and sprinkle the Parmesan cheese evenly over each.

8. 8

   Beginning at the short tapered end, roll up each cutlet as for a jelly roll and secure with a toothpick.

9. 9

   In a large, heavy skillet, heat the remaining 2 tablespoons of oil over a high flame.

10. 10

    Add the chicken rolls and cook just until golden brown, about 2 minutes per side.

11. 11

    Add the broth and lemon juice and bring to a boil.

12. 12

    Reduce the heat to medium, cover, and simmer until the chicken is just cooked through, about 4 minutes.

13. 13

    Using tongs, transfer the chicken to 6 plates and set aside.

14. 14

    Increase the heat to high and cook the sauce until it is reduced to about 2/3 cup, about 5 minutes.

15. 15

    Season with salt and pepper to taste.

16. 16

    Drizzle the sauce over the chicken, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.