↞ recipe box start page
Category: Chicken
Prep Time: Cook Time: Total Time:
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.
view more member recipes
CHICKEN SALTIMBOCCA - Giada de Laurentiis
view my recipes
print
save
Category: Chicken
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Roman-style Fettuccine With Chicken - Giada De Laurentiis
by sgre52160
1/4 cup extra-virgin olive oil 4 boneless, skinless chicken breast halves 2 boneless, skinless chicken thighs Salt and freshly ground pepper 1 red bell pepper, cored, seeded and sliced 1 yellow b
by sgre52160
1/4 cup extra-virgin olive oil 4 boneless, skinless chicken breast halves 2 boneless, skinless chicken thighs Salt and freshly ground pepper 1 red bell pepper, cored, seeded and sliced 1 yellow b
Roman-style Fettuccine With Chicken - Giada De Laurentiis
by sgre52160
3 tbsp olive oil 2 boneless, skinless chicken breasts Kosher salt Freshly ground black pepper 1 large red bell pepper, cored, seeded, and sliced into thin strips 1 large yellow bell pepper, cored
by sgre52160
3 tbsp olive oil 2 boneless, skinless chicken breasts Kosher salt Freshly ground black pepper 1 large red bell pepper, cored, seeded, and sliced into thin strips 1 large yellow bell pepper, cored
Pork Milanese - Giada De Laurentiis
by sgre52160
1 cup panko (Japanese bread crumbs) 1/2 cup finely grated Parmesan cheese 2 large eggs 6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total) Salt and freshly ground black
by sgre52160
1 cup panko (Japanese bread crumbs) 1/2 cup finely grated Parmesan cheese 2 large eggs 6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total) Salt and freshly ground black
Italian Lemonade- Giada De Laurentiis
by sgre52160
2 cups lemon juice, about 12 to 15 lemons 2 cups Basil Simple Syrup, recipe follows 2 cups cold or sparkling water Ice Lemon twists, for garnish Mix lemon juice, Basil Simple Syrup, and wat
by sgre52160
2 cups lemon juice, about 12 to 15 lemons 2 cups Basil Simple Syrup, recipe follows 2 cups cold or sparkling water Ice Lemon twists, for garnish Mix lemon juice, Basil Simple Syrup, and wat
Prosciutto Ravioli - Giada De Laurentiis
by sgre52160
1 (15-oz) container whole milk ricotta cheese 1 (10-oz) pkg frozen chopped spinach, thawed, squeezed dry 4 oz thinly sliced prosciutto, chopped 2 large egg yolks 3/4 tsp salt 1/2 tsp freshly
by sgre52160
1 (15-oz) container whole milk ricotta cheese 1 (10-oz) pkg frozen chopped spinach, thawed, squeezed dry 4 oz thinly sliced prosciutto, chopped 2 large egg yolks 3/4 tsp salt 1/2 tsp freshly
view more member recipes