Shelly's Recipe

CHICKEN SALTIMBOCCA - Giada de Laurentiis

Category: Chicken

1 (10 oz) box frozen chopped spinach, thawed
3 tbsp olive oil
1 1/4 tbsp salt, plus more to taste
1 tbsp freshly ground black pepper, plus more to taste
6 chicken cutlets, pounded to flatten evenly
6 paper-thin slices of prosciutto
1/4 cup freshly shredded Parmesan cheese
1 (14 oz) can chicken broth
3 tbsp fresh lemon juice (from 1 lemon)

Squeeze the frozen spinach to remove all excess water. In a small bowl, toss the spinach with 1 tablespoon of olive oil and season with 1/4 teaspoon each of salt and pepper.

Place the chicken cutlets flat on a work surface. Sprinkle both sides of the chicken cutlet with salt and pepper. Lay 1 slice of prosciutto on each chicken cutlet. Spread an even layer of spinach on top of the prosciutto, then sprinkle evenly with Parmesan cheese. Beginning at the short taped end of the chicken, roll up each cutlet (as with a jelly roll). Secure with a toothpick.

In a large, heavy skillet, heat the remaining 2 tablespoons of olive oil over high heat. When the oil is hot, add the chicken rolls and sear for 2 minutes on each side, until they are golden brown. Add the broth and lemon juice, bring to a boil. Reduce the heat to medium, cover, and simmer until the chicken is cooked through, approximately 4 minutes (for me, it was more like 10 minutes).

Using tongs, transfer the chicken to a plate and set aside. Increase the heat to high and cook the sauce for approximately 5 minutes, until it is reduced to about 2/3 cup. Season with salt and pepper to taste. Drizzle the sauce over the chicken and serve. Serves 6.