6 (3 oz) chicken cutlets, pound to evenly flatten
Salt and freshly ground black pepper
6 paper thin slices prosciutto
1 (10 oz. box) frozen spinach, thawed
3 Tb. olive oil
1/4 c. grated parmesan cheese
1 (14 oz) can of low salt chicken broth
2 Tb. fresh lemon juice
Place the chicken breasts flat on a work surface.
Sprinkle the chicken with salt and pepper.
Lay 1 slice of prosciutto.
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 the olive oil to coat.
Arrange a thin layer of spinach atop the prosciutto slices.
Sprinkle parmesan evenly over each
Beginning at the short tapered end,
roll up each chicken cutlet as for a jellyroll.
Secure with toothpick.
Heat the remaining 2 tablespoons of oil in a large skillet over high heat.
Add the chicken and cook until golden brown, about 2 minutes per side.
Add the chicken broth and the lemon juice, and scrape the brown 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 8-10 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 the toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.
From the Food Network