quick and easy meals for 1 or 2

Chicken Saltimbocca

 

serves 6. 

I purposely made the recipe for some extra.  Freezes great in a zip loc with some of the sauce in each bag.

6 small chicken breasts, pounded to about 3/8” thick

Salt and black pepper

6 paper-thin slices prosciutt ,,boiled ham will work in a pinch

1 (10-ounce) box frozen chopped spinach, thawed

olive oil

1/4 cup grated Parmesan  cheese

1 (14-ounce) can low-salt chicken broth

2 tablespoons fresh lemon juice

about ¼ cup of white wine or red if your feeling adventurous

Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto on each chicken cutlet.

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 about a tblsp of oil to coat.

Arrange an even, thin layer of spinach on the prosciutto slices. Sprinkle the Parmesan evenly over each.(sometimes I put a slice of mozzarella or provolone on also). Beginning at the short tapered end, roll up each chicken cutlet like for a jellyroll. Tie it up with a toothpick.

Heat about 2 tablespoons of oil in a heavy large frying pan over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth, lemon juice and the wine. 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 IT UP!!!! With some pasta aglia e olio, salad, crusty Italian bread and the rest of that wine and maybe another bottle.