2 Videos | Photo: Chicken Saltimbocca Recipe
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
Directions
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.
Per Serving: Calories: 227; Fat: 11g (Saturated Fat: 2g); Protein: 27g; Carbohydrates: 4g; Sugar: 1g; Fiber 0g; Cholesterol: 63mg; Sodium: 700mg
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By aymidolo
on April 29, 2013
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It is one of my favorites! And worth a try, however I do make some small changes:
*I always add mozz and parm cheese to the roll-ups
*Instead of 16oz of chicken broth I do 8oz of broth and 8oz of white wine
*I use fresh spinach
By TeresaKBB
Spokane, WA
on April 27, 2013
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This tasted pretty good but the chicken was still a little dry despite my efforts. I've done chicken like this before and knew that dry meat was a possibility so I left it to simmer in the sauce for the entire time the sauce was reducing (turned the chicken several times to ensure even cooking in hopes that the chicken would absorb more liquid. It helped but still wasn't the best. I was amazed at how much I liked the sauce. I do tend to use more lemon juice than is generally called for though, so I'm sure that helped. I did enjoy the spinach with the other flavors and the color added to the dish's presentation. Next time I make this, I will butterfly the breasts and definitely add more garlic. I think that a little cream cheese with the chopped spinach would be good too. Instead of rolling them, I will stuff them and braise them in the sauce. They won't be so dry that way.
By vmibill95
on April 09, 2013
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Relatively tasteless. I might try it again and add some spices: garlic, etc.
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