- 1 (10-ounce) box frozen chopped spinach, thawed
- 3 tablespoons olive oil
- 1 ¬ľ teaspoons salt, plus more to taste
- 1 teaspoon freshly ground black¬†pepper, plus more to taste
- 6 chicken cutlets (3 ounces each), pounded to flatten¬†evenly
- 6 paper-thin slices of prosciutto
- ¬ľ cup freshly shredded Parmesan cheese
- 1 (14-ounce) can reduced-sodium chicken broth
- 3 tablespoons fresh lemon juice (from 1 lemon)
Saltimbocca means ‚Äúleap in the mouth‚ÄĚ‚ÄĒas in, this¬†traditional Roman dish is so good that surprisingly it will¬†just leap into your mouth. In Italy they make this dish¬†with veal, but I find that the delicate flavors of veal get¬†lost amid the strong tastes of the spinach and prosciutto,¬†and I end up feeling like the very expensive veal cutlets¬†were a waste of money. So I use chicken.
- Squeeze the Frozen Spinach to remove the excess water.¬†In a small bowl, toss the spinach with 1 tablespoon of¬†the oil to coat. Season with ¬ľ tea spoon each of salt and¬†pepper.
- Place the chicken cutlets flat on a work surface. Sprinkle¬†with 1 teaspoon of salt and ¬ĺ teaspoon of pepper. Lay 1¬†with 1 teaspoon of salt and ¬ĺ teaspoon of pepper. Lay 1¬†slice of prosciutto atop each chicken cutlet. Arrange an¬†even layer of spinach atop the prosciutto and sprinkle¬†the Parmesan cheese evenly over each. Beginning at the¬†short tapered end, roll up each cutlet as for a jelly roll¬†and secure with a toothpick.
- In a large, heavy skillet, heat the remaining 2¬†tablespoons of oil over a high flame. Add the chicken¬†rolls and cook just until golden brown, about 2 minutes¬†per side. Add the broth and lemon juice and bring to a¬†boil. Reduce the heat to medium, cover, and simmer¬†until the chicken is just cooked through, about 4¬†minutes.
- Using tongs, transfer the chicken to 6 plates and set¬†aside. Increase the heat to high and cook the sauce until¬†it is reduced to about ‚Öď cup, about 5 minutes. Season¬†with salt and pepper to taste. Drizzle the sauce over the¬†chicken, and serve.