Prosciutto is not something I buy often. It is pricey and I really just don’t know what to do with it. But recently I had saltimbocca on the brain. I have seen my mother in law order it at Maggiano’s but I’ve never really had it out. I wanted to give it a shot at home.
I found Giada’s easy recipe and the results were delicious. I did swap out mozzarella cheese for the Parmesan she used and cut down on the salt some (while still using plenty).
This made for a tasty dinner with a huge side of roasted asparagus. Have I mentioned how much I am loving asparagus recently? It’s the best. I cook up a huge bundle for just the two of us and then I don’t have to worry about any other starchy side.
- 2 chicken breasts, butterflied all the way through and pounded to evenly flatten
- salt and pepper
- garlic powder
- 4 thin slices prosciutto
- 1 cup frozen chopped spinach, thawed
- 3 tablespoons olive oil
- ½ cup shredded mozzarella cheese
- 2 cups chicken stock
- juice of 1 lemon
- Squeeze frozen spinach to remove excess water, season with a pinch of salt, pepper, and garlic powder. Toss with 1 tablespoon of olive oil to coat.
- Sprinkle each chicken cutlet with salt and pepper. Layer with 1 thin slice of prosciutto on top of each. Divide spinach evenly among each chicken. Sprinkle mozzarella cheese over each. Roll up each chicken piece beginning with the smaller end. Secure with toothpick.
- Heat remaining oil in a large skillet over medium high heat. Add chicken and cook on each side until golden brown, about 1-2 minutes. Add chicken broth and lemon juice and bring to a boil. Reduce heat to medium, cover, and simmer 8-10 minutes.
- Remove chicken to a plate and reduce the liquid by boiling over medium high heat for 3-5 minutes. Drizzle liquid over chicken before serving.
Adapted from Giada de Laurentiis of the Food Network