We always think of chicken saltimbocca as fancy and difficult. But it doesn't have to be. Just last night we threw together five quick stuffed chicken breasts and the results were outstanding. And the process? Simple. It's basically chicken, a thinly sliced, cured (or not-cured) meat like ham, prosciutto, or salami in a pinch, spinach, and parmesan. Pan fry in olive oil, then add broth, white wine, and lemon juice. Reduce and serve.
You can do that!
Rating: Truly 1/2 assed
Here's what you need and how you do it
4 to 5 boneless, skinless chicken breasts (For the love of Dog, buy the breasts that are already sliced thin. Otherwise, place the breasts in a Ziploc and pound with a mallet until fairly flat.)
1 cup fresh, baby spinach
Several slices ham, prosciutto, or salami
1/2 cup parmesan cheese, grated
1 cup chicken broth
1/4 cup white wine
2 Tablespoons fresh lemon juice
In a medium-sized bowl, mix spinach with a little olive oil, salt and pepper.
Lay thinly sliced or flattened chicken on a cutting board. Over each breast, place one or two slices of ham, prosciutto, or salami. On top of that, place a couple spinach leaves. Sprinkle with parmesan. Roll each breast like a jellyroll and secure with toothpick(s).
In a large skillet, heat olive oil over medium-high heat. Add chicken rolls and cook until outside is browned. Add broth, wine, and lemon juice. Scrape cooked bits of chicken from pan and bring to a simmer. Let it go until chicken is cooked through and broth is somewhat reduced.
Serve with a few spoonfuls of broth spooned over the top of chicken saltimbocca.
For a printable version of this recipe, click here.