CUTLET****Chicken or Turkey Saltimbocca - 5 Points

By Unblond1

Yummy, but a bit of work. Not bad if you assemble earlier in the day though but there is last-minute cooking that takes at least 20 minutes. Good dish for when you want something a little fancier - we had it for Valentine's Day

Ingredients

• 3 SERVINGS
• 2 (3-ounce) chicken or turkey cutlets
• Salt and freshly ground black pepper
• 2 paper-thin slices prosciutto or serano ham
• 2 cubes Europe's Best frozen spinach, thawed
• 2 - 4 fresh sage leaves (I added this to the recipe myself then forgot to put them in!)
• 1 tablespoon olive oil
• 2 tablespoons grated Parmesan
• 1/4 cup white wine
• 3/4 cup chicken broth
• 1 tablespoons fresh lemon juice + grated rind
• 1 tablespoon unsalted butter
• 2 tablespoons chopped fresh parsley

Details

Servings 3
Preparation time 15mins
Cooking time 35mins
Adapted from foodnetwork.com

Preparation

Step 1

* *Place* the cutlets on the work surface and *season* with salt and pepper. *Lay* slices of prosciutto atop cutlets, tearing into strips to distribute evenly. *Squeeze* the frozen spinach to remove the excess water. *Arrange* an even, thin layer of spinach atop the prosciutto slices. *Sprinkle* the Parmesan evenly over each. *Lay* the sage leaves over the cheese.

* Beginning at the short tapered end, *roll up* each cutlet and *secure* with a toothpick. *Cover* and refrigerate until serving time if making ahead.

* *Heat* the oil in a heavy large skillet over medium-high heat. *Add* the chicken and cook just until golden brown, about 2 minutes per side.

* *Add* the wine and the chicken broth and scrape the browned bits off the bottom of the pan. *Bring* the liquid to a boil. *Reduce* the heat to medium. *Cover* and simmer until the chicken is just cooked through, a scant 8 minutes.

* *Transfer* cutlets to a platter and keep warm. *Boil* the cooking liquid over high heat until it is reduced, about 5 minutes, adding the lemon rind and juice and a bit more chicken broth if necessary. When reduced to a sauce-like consistency, remove from the heat, *season* with salt and pepper, to taste if necessary and whisk in the parsley and cold butter until emulsified.

* *Remove* toothpicks from the cutlets, slice into spirals, plate and *drizzle* the reduced cooking liquid over the chicken and serve immediately.

*NUTRITION:*

* Calories - 207
* Fat - 11.7
* Sat Fat - 4.5
* Carbs - 2.4
* Fibre - .7
* Protein - 19.9