Random Thoughts

Saturday, January 9, 2010

Chicken Saltimbocca

Ok I know I know you were wondering hey did she forget about us we are here waiting for that Chicken Saltimbocca recipe, ok maybe not so much.  Anyway here it is and just let me say it was delicious! So lets hit it! Here are the players.

1 10 ounce box frozen chopped spinach thawed
3 tablespoons olive oil
1 1/4 teaspoons salt
1 teaspoon black pepper
6 Chicken cutlets (you can use boneless breast and flatten them yourselves if you can't find cutlets
6 paper thin (and I mean paper thin here folks) slices of prosciutto
1/4 cup parmesan cheese
1 14 ounce can chicken broth
3 tablespoons fresh lemon juice (about 1 lemon)

Ok lets get to it folks, let me say that this recipe only takes about 25 minutes total prep and cook time, so it is a quick meal.  So first take the spinach and squeeze out all of the excess water (and yes I used my hands and squeezed like playdough) Next season the spinach with 1 tablespoon to of the olive oil and a little salt and pepper (1/4 teaspoon each).
Next place the cutlet on a flat surface, sprinkle a little salt and pepper then lay a piece of the prosciutto on the chicken.  Now let me stop here for a brief commentary.  I know you might be tempted to substitute regular ham for the Prosciutto, aka italian ham,  but don't the prosciutto is just the right balance of salt to taste, so go for it splurge a little.
Next layer in a little parmesan cheese.

There isn't that pretty.
Next beginning at the small end roll up each cutlet and secure with the toothpick like sooooo

Look at em all lined up like little soldiers ready to hop in the pan.....ok maybe not so much but in the pan they will go!

Next in a large skillet heat up the remaining 2 tablespoons of olive oil over high heat, when the oil is hot add the chicken rolls and cook just until golden brown, roughly two minutes per side.

The look so cute in the pan!
Once they are lightly browned add the chicken broth and lemon juice and bring to a boil.  Reduce the heat to medium, cover, and simmer until the chicken is cooked about 4 minutes.

 Remove the chicken from the pan and plate it, then increase the heat to high and cook the sauce until it reduces to about 2/3 of a cup (about 5 to 7 minutes) Then drizzle the sauce over the chicken and voila!

Until next time folks.  My goal for tomorrow is to make the Hazelnut Baby Loaves (this is a double whammy a bread recipe and a Julia recipe be afraid be very afraid!)

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