- 1 (10-ounce) box frozen chopped spinach, thawed
- 3 tablespoons olive oil
- 1 ¼ 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
- ¼ cup freshly shredded Parmesan cheese
- 1 (14-ounce) can reduced-sodium chicken broth
- 3 tablespoons fresh lemon juice (from 1 lemon)
Saltimbocca means “leap in the mouth”—as 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 ¼ tea spoon each of salt and pepper.
- Place the chicken cutlets flat on a work surface. Sprinkle with 1 teaspoon of salt and ¾ teaspoon of pepper. Lay 1 with 1 teaspoon of salt and ¾ 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 ⅓ cup, about 5 minutes. Season with salt and pepper to taste. Drizzle the sauce over the chicken, and serve.