Total Time
Prep 20 mins
Cook 20 mins

This is a guaranteed crowd pleaser. The salty prosciutto, savory parmesan, and tangy lemon meld divinely with the spinach and chicken. And it's SO simple! (my kind of recipe!) From Giada De Laurentiis.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. 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.


Most Helpful

Great recipe -- I also got it in the cookbook and just made it as a dry run for a dinner party. However--I used Rosie's organic chicken breasts (boneless, skinless) which were extremely thick and hard to flatten, making it difficult to roll them and get them to stay put. I'm going to try it again with less fleshy cutlets.

DocW January 01, 2006

Really good recipe and very easy to prepare. The parmesan enhances the prosciutto and spinach and the lemon juice in the sauce wakes up the flavors. Thank you DangerBun for sharing the recipe.

BonnieZ September 29, 2005

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