As promised Maggie!  We really enjoyed this one.  Had made one substitution since we aren't fans of procciutto, and didn't have any center cut bacon, the lean ham seemed to work just fine.  This could have been served over rice or risotto if you wanted.  Kept it simple with a side salad.  Looking at the pictures, I think a sprinkle of fresh Parsley over the finished dish would have been nice.

Chicken Saltimbocca

Recipe Courtesy Giada De Laurentiis

Ingredients:

. 6 (3 Ounce) Chicken Cutlets, Pounded to Evenly Flatten
. Salt and Freshly Ground Pepper
. 6 Paper-Thin Slices of Prosciutto (Used Lean Ham)
. 1 (10 Ounce) Box of Frozen Chopped Spinach, Thawed
. 3 Tablespoons Olive Oil (Used Extra Virgin)
. 1/4 Cup Grated Parmesan
. 1 (14 Ounce) Can of Low-Salt Chicken Broth
. 2 Tablespoons Fresh Lemon Juice

Directions:

Place the chicken cutlets flat on work surface.  Sprinkle the chicken with salt and pepper.  Lay 1 slice of prosciutto atop each chicken cutlet.

Squeeze the thawed frozen spinach to remove excess water.  In a small bowl, season the spinach with salt and pepper, and toss the spinach with 1 tablespoon of oil to coat (Used only 1/2  tablespoon).

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.  Secure with a toothpick.

Heat the remaining 2 tablespoons of oil in a heavy large skillet over medium-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.  Simmer the cooking liquid 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.

Snap Pea and Cucumber Salad

This recipe is from Giada De Laurentiis.  No better way to get back into uploading our meals than to make one together! As spring time rolls in, we are both looking to have some nice healthy, fresh meals on the table.   

It is always fun cooking in mom's perfect kitchen.

4 servings

Salad 1 pound sugar snap peas, trimmed 1 large seedless cucumber 1 cup (about ½ pint) cherry or grape tomatoes, halved ¼ cup chopped fresh dill
Dressing 2 tablespoons fresh lemon juice (from ½ large lemon) 2 tablespoons extra-virgin olive oil 1 teaspoon lemon zest Kosher salt and freshly ground black pepper

Salad Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, about 1 to 2 minutes. Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and add to a salad bowl. Stir in the cucumbers, tomatoes and dill.
Dressing In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth. Season with salt and pepper, to taste. Pour the dressing over the salad and toss until coated.

Easily shared.  :-)