Chicken Saltimbocca
Recipe courtesy Giada
De Laurentiis
Recipe Summary
Difficulty: Medium
Prep Time: 15 minutes
Cook Time: 20 minutes
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
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.
Other Recipes from
this Episode
Spaghetti with Asparagus, Smoked Mozzarella
and Prosciutto
Peas and Prosciutto