Chicken Saltimbocca

From Glamour's "How to do anything better guide", Feb. 2005. I make this without the prosciutto.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 1⁄2 cup frozen chopped spinach, thawed
• 2  teaspoons olive oil
• 2  chicken cutlets, pounded flat
• 2  slices prosciutto
• 2  tablespoons fresh parmesan cheese, grated
• 2⁄3 cup low sodium chicken broth
• 1  tablespoon fresh lemon juice
• 1  tablespoon olive oil
•  salt and pepper

Directions

1. Squeeze spinach to remove excess water.
2. In a bowl, toss with 2 tsp olive oil and season with salt and pepper and set aside.
3. Sprinkle salt and pepper on cutlets, layer on one slice of prosciutto, spinach, then parmesan.
4. Roll each cutlet and secure with a toothpick.
5. In a skillet heat remaining olive oil on high flame.
6. Cook chicken rolls 2 minutes per side until golden.
7. Add broth and lemon juice, bring to boil.
8. Reduce heat to medium, cover, and simmer 4 minutes until just cooked.
9. Remove chicken.
10. On a high flame, cook down broth mixture to 1/4 cup, about 5 minutes.
11. Season with salt and pepper and drizzle over chicken.