Friday, May 13, 2005

Chicken Saltimbocca

Chicken Saltimbocca (Adapted from Giada De Laurentiis)

6 4-ounce chicken breasts
salt and fresh ground black pepper
6 thin slices prosciutto
10 ounces frozen chopped spinach, thawed and squeezed dry
2 tablespoons olive oil, divided
1 ounce fresh grated Parmesan
1 3/4 cups chicken broth
2 tablespoons fresh lemon juice

Using a meat mallet, pound each chicken breast until they are evenly thin, about 1/4" thick. Season with salt and pepper. Lay 1 slice of prosciutto on top of each flatten chicken breast.

Place spinach in a medium bowl and season with salt and pepper. Add 1 tablespoon of oil and toss well to coat.

Evenly divide the spinach on top of the prosciutto on each piece of chicken. Scatter the Parmesan evenly over the top of all of them. Beginning at the short tapered end, roll up each piece tightly. If the chicken doesn't stick to itself, you may want to secure with a toothpick.

In a large skillet, heat remaining tablespoon of oil over medium-high. Add chicken - cook just until golden brown, about 2 minutes per side. Add broth and lemon juice - quickly scrape any browned bits off the bottom of the pan with a wooden spoon. Bring broth to a boil - reduce heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Carefully transfer the chicken to a plate and keep warm. Continue simmering the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 additional minutes. Season the cooking liquid with salt and pepper to taste. Drizzle cooking liquid over the chicken to serve.

Makes 6 servings.

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2 comments:

  1. Is this the recipe that goes with the pic on the left side of each page?

    ReplyDelete