Chicken Saltimbocca

This chicken dish takes a bit of time to prepare (~ 45 minutes) but is worth every minute!  I usually make a double batch and keep some leftovers in the fridge (will last up to 3 days in fridge).

Serves 4

• 6 chicken cutlets, pounded to evenly flatten
• Salt and freshly ground black pepper
• 6 paper-thin slices prosciutto
• 3 handfuls of fresh spinach leaves
• 1/4 cup shredded Parmesan
• 1 14-oz can chicken broth
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon

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.

Arrange an even layer of spinach leaves on top of 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 2 glugs of olive oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth, lemon juice and zest and then scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a cutting board and slice the rolls into 1" slices.  Place the slices onto 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.

Note: When you are ready to start rolling the chicken, have all of the ingredients close by and the toothpicks out and ready to secure the rolls together otherwise you will get raw chicken all over everything (I know from experience unfortunately).

I served this dish with my lemon risotto and they complimented each other perfectly!