Chicken Saltimbocca - DELISH!

Sorry to have gone missing for so long.  I have been experimenting with the New Year New Us recipes and have discovered that some things are better left untampered with.  If you want a lovely slice of quiche once every couple of months - go for it - cream, whole eggs, and all.  I made a "healthier" version and it was disgusting.  Same for a bunch of things I tried making healthier.  My poor family was ready to throw me out LOL.

I found an absolutely amazing chicken saltimbocca recipe courtesy of Giada De Laurentis.  It is diet friendly and heart healthy.  Everyone in the house thought it was delicious and you will too.  Best of all - it is easy to make.

Here's your ingredient list:

• 6 chicken cutlets, approx 3 oz each.  I bought breasts, skinned and deboned them, then sliced and pounded them into cutlets.  Cutlets are $4.99 a lb and the breasts I bought cost $0.99 a lb (on sale).  I put the bones in a baggie in the freezer for making stock.
• 6 thin slices prosciutto (what luck - pre-packaged prosciutto was on sale BOGO this week).
• 1 10-oz box chopped spinach (thawed)
• 3 tblsp olive oil
• 1/4 cup grated parmesan (or whatever cheese you happen to have on hand)
• 14 oz chicken broth or stock (or veggy)
• 2 tblsp fresh lemon juice
• Salt and pepper to taste

Lay out your cutlets and sprinkle them with salt and pepper.  Place 1 slice of prosciutto on top of each cutlet. 

Squeeze the extra water out of the spinach and place it in a bowl.  Season with salt and pepper and toss with 1 tblsp oil to coat.

Place a thin layer of spinach on the prosciutto slices and then sprinkle the cheese over each.  Roll up each cutlet like a jellyroll and secure with toothpicks.

Heat 2 tblsp oil in a skillet over high heat.  Add the chicken and cook until just golden (around 2 minutes per side).  You are not looking to completely cook the chicken - it will cook more in the next step.

Remove the chicken and add the broth and lemon juice.  Scrape up the browned bits and bring the liquid to a boil.  Reduce the heat to medium and return the chicken to the pan for 8 to 10 minutes until cooked through.  Transfer the chicken to a serving platter and continue cooking the liquid over high heat until it has reduced to around 2/3 cup (5 minutes or so).  Remove the toothpicks from the chicken and drizzle the cooking liquid over it.

Nutritional information per serving (one piece) - 227 calories, 11g fat, 2g saturated fat, 27g protein, 4g carbs, 1g sugar, 63mg cholesterol and 700mg sodium.