Chicken Saltimbocca

This is a solid chicken recipe. I like it because it covers all kinds of food groups in one quick meal and is still good! I slightly overcooked the chicken in this one. I've become quite the nervous nelly with chicken after undercooking it a time or two :) Even slightly overcooked, this was still really tasty.

Chicken Saltimbocca

4 thin chicken breasts (pounded flat)
4 thin slices of prosciutto
Parmesan cheese

Frozen, chopped spinach, thawed & drained (I used the smallest package I could find)
2 cups low sodium chicken broth
2T lemon juice

salt & pepper
olive oil

1. Lay chicken pieces flat on a cutting board or plate. Season with salt and pepper to taste.

Put one slice of prosciutto on each piece of chicken.
2. Toss the spinach in a little bit of olive oil (maybe about a tablespoon) and put a layer of spinach onto each chicken/prosciutto stack. Sprinkle a thin layer of cheese onto each stack. Tightly roll each chicken stack (I started on the thin pointed end). Use a toothpick or two to hold each roll.
3. In a large pan, heat enough olive oil to cover the bottom over high heat. Add the chicken rolls and cook just until golden brown, about 2 minutes per side, carefully turning with tongs. 

4. Add the chicken broth and lemon juice and bring to a boil. Reduce heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. 

AEM

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