Food Network: Chicken Saltimbocca

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Chicken Saltimbocca
Recipe courtesy Giada De Laurentiis

Ingredients
6 (3-ounce) chicken cutlets, pounded to evenly
flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice

Instructions

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

Squeeze the frozen spinach to remove the excess water. Season the spinach with
salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to
coat.

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 as for a jellyroll. Secure with a toothpick.

Heat the remaining 2 tablespoons of oil in a heavy large skillet over 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.