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.
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ReplyDeleteI agree!
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