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Monday, January 24, 2011
Chicekn Saltimbocca: 4 chicken cutlets, pounded to evenly flatten Salt and pepper
4 thin slices proscuitto
1 (10-ounce) box frozen chopped spinach, thawed and water squeezed out
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each piece.
In a bowl add spinach and a pinch of salt and pepper. Place a couple tablespoons on top of prosciutto. Then a tablespoon of cheese. Beginning at the skinny end, roll up each chicken cutlet and secure with a toothpick.
Heat 2 tablespoons of oil in a heavy skillet on high. 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 to a boil, then reduce to medium and let simmer until the chicken is cooked through, about 8 -10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about about 5 minutes. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.