Chicken Saltimbocca Recipe

Giada De Laurentiis brings Everyday Italian to Rebecca's Garden, with an
easy and delicious recipe for Chicken Saltimbocca.

*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

*Instructions*

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.


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