Recipe Index

Italian | Chicken Saltimbocca

Posted February 28, 2011

What can I say? It's delicious!

Yield: 6 servings

chicken saltimboca


1 10 ounce box frozen chopped spinach, thawed

3 tablespoons olive oil

kosher sea salt, to taste

freshly ground pepper, to taste

6 chicken cutlets (about 3 ounces each), pounded to flatten evenly

6 paper-think slices of prosciutto

1/4 cup freshly shredded Parmesan cheese

14 ounces low-sodium chicken broth

juice of one lemon, about 3 tablespoons



Squeeze the frozen spinach to remove the excess water. In a small bowl, toss the spinach with 1 tablespoon of the oil to coat. Season with salt and pepper.

Place the chicken cutlets flat on a work surface. Sprinkle with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet. Arrange an even layer of spinach atop the prosciutto and sprinkle the Parmesan cheese evenly over each. Beginning at the short tapered end, roll up each cutlet and secure with a toothpick.

In a large, heavy skillet, heat the remaining 2 tablespoons of oil over a high heat. Add the chicken rolls and cook just until golden brown, about 2 minutes per side. Add the broth and lemon juice and bring to a boil. Reduce the heat to medium, cover, and simmer until the chicken is just cooked through, about 4 minutes.

Using tongs, transfer the chicken to a serving platter or individual plates. Increase the heat to high and cook the sauce until it is reduced to about 2/3 cup, about 5 minutes. Season with salt and pepper to taste. Drizzle the sauce over the chicken, and serve.


(Ref. "Chicken Saltimbocca" recipe, Everyday Italian.)