Chicken Saltimbocca

27g Protein and 227 calories/serving make this Chicken Saltimbocca recipe a must-try!

Directions:
Total: 35 min
Prep: 15 min
Cook: 20 min
Yield: 6 servings
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
1
2
3
4
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.