Bucky's Recipe

Chicken Saltimbocca

Category: Poultry

1 package fresh spinach, sauted in butter.
3 T. oil, divided
1 t. pepper, no need for salt
6 chicken cutlets, pounded evenly
6 paper thin slices prosciutto (I used bacon)
1/4 c. fresh grated Parmesan
14 oz. chicken broth
3 T. fresh lemon juice

Lay 1 slice prosciutto on chicken cutlet. Arrange even layer of spinach on top of prosciutto and sprinkle with Parmesan cheese. Begin at short end and roll tightly and secure with tooth pick.
Saute chicken rolls in 2 T. oil over high heat in skillet, about 2 minutes per side.
Add broth and lemon juice and bring to boil. Reduce and simmer 4 minutes. Remove chicken and increase heat to high and reduce sauce to about 2/3 c. Drizzle over chicken and serve. May garnish with pine nuts or panko and broil for a few minutes.