Chicken Saltimbocca

I will be the first to admit that I'm not exactly a huge chicken fan. I just think it's a bit bland, and would much rather be eating its red meat counterpart. That being said, I am currently in serious need of a detox. I visited one of my nearest and dearest in Nashville this weekend, and literally ate my way through the city. From BBQ and cheap and greasy Mexican to lots of gravy and late night taco bell - people, it's amazing I even made it to the plane without having a heart attack.

That being said, full on healthiness at this point would be way too much of a shock to the system. So, I give up the read meat and get a little cheese/prosciutto. Not too terrible a trade off. And, because the chicken is pounded out nice and thin and loaded with yummy tasting stuff, it was anything but bland. In fact, it was so filling that I didn't even crave dessert (I did have a glass of wine though - like I said, I don't want to totally throw myself into a tizzy).

I have reined in the recipe a bit to 4 servings of chicken (from the original 6), but Brad ate more than one piece, so if you have hungry guys (or gals!) at home, you might want to make a bit more.

Chicken Saltimbocca

Slightly Adapted from Giada De Laurentiis

4 (3-ounce) chicken cutlets, pounded out thin and even

salt and pepper

4 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-sodium chicken broth

juice from half a lemon

• Sprinkle chicken with salt and pepper.
• Place one piece of prosciutto on top of each chicken cutlet.
• Strain thawed spinach, and squeeze with hands to remove excess water.
• In a small bowl, combine spinach with 1 tablespoon oil and salt and pepper.
• Place a thin layer of seasoned spinach on top of prosciutto.
• Evenly sprinkle Parmesan over all 4 cutlets.
• Roll each cutlet up like a jelly roll and secure in the middle with a toothpick.
• Heat remaining olive oil in a skillet over high heat.
• Brown chicken on both sides (just a few minutes per side).
• Add chicken broth and lemon juice, and scrape browned bits off bottom of pan.
• Bring to a boil, then cover and reduce heat to medium for 8-10 minutes.
• Set chicken aside and tent to keep warm.
• Turn heat to high and simmer liquid until it is reduced to about 2/3 cup (about 5 minutes).
• Season liquid, if desired.
• Place chicken on plate and remove toothpicks. Top with sauce and serve.