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Category: Chicken
Prep Time: Cook Time: Total Time:
6 chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
6 slices Italian Fontana, Jarlsberg or Samsoe cheese
1 (10 oz) box frozen chopped spinach, thawed and squeezed dry
3 tablespoons olive oil, divided
1 tbsp butter
1/4 cup grated Parmesan
2 tbsp fine bread crumbs
2 tbsp grated Romano or parmesan cheese
1 egg beaten
1/4 cup chicken stock
1/3 cup dry vermouth or wine
2 tbsp fresh lemon juice
Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto and cheese atop each chicken cutlet.
Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
Arrange an even, thin layer of spinach atop 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.
Mix together crumbs, salt, pepper and cheese. Dip rolled chicken breasts in egg and then in crumb mixture.
Heat the remaining 2 tbsp oil and butter 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 and lemon juice, and 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 platter.
In the skillet, pour the stock, vermouth and lemon juice in to deglaze the pan 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.
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CHICKEN SALTIMBOCCA
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Category: Chicken
Prep Time: Cook Time: Total Time:
6 chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
6 slices Italian Fontana, Jarlsberg or Samsoe cheese
1 (10 oz) box frozen chopped spinach, thawed and squeezed dry
3 tablespoons olive oil, divided
1 tbsp butter
1/4 cup grated Parmesan
2 tbsp fine bread crumbs
2 tbsp grated Romano or parmesan cheese
1 egg beaten
1/4 cup chicken stock
1/3 cup dry vermouth or wine
2 tbsp fresh lemon juice
Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto and cheese atop each chicken cutlet.
Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
Arrange an even, thin layer of spinach atop 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.
Mix together crumbs, salt, pepper and cheese. Dip rolled chicken breasts in egg and then in crumb mixture.
Heat the remaining 2 tbsp oil and butter 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 and lemon juice, and 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 platter.
In the skillet, pour the stock, vermouth and lemon juice in to deglaze the pan 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: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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