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• Feb 12, 2008 8:35 am US/Pacific
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  Chicken Saltimbocca

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Chicken Saltimbocca

from FireHouse Cafe 180 West A Street Dixon, CA 707-678-7234

INGREDIENTS:

6  4 oz chicken breasts pounded
Salt and black pepper
6 thin slices of prosciutto
1  10oz. box frozen chopped spinach thawed
3 tbsp olive oil
1  14 oz can chicken broth
2 tbsp lemon juice

DIRECTIONS

1.  Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto on top of each cutlet.
2.  Squeeze the water out of the frozen spinach and season with salt and pepper. In a small bowl toss the spinach with 1 tablespoon olive oil to coat.
3.  Arrange an even thin layer of spinach on top of the prosciutto slices. Sprinkle the parmesan over each.
4.  Beginning at the short end, roll each chicken cutlet like a jellyroll. Secure with a toothpick.
5.  Heat the remaining 2 tablespoons of olive 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 8-10 minutes.
6.  Transfer the chicken to a platter.
7.  Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup about 5 minutes. Season cooking liquid with salt and pepper to taste.
8.  Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.