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pound out chicken cutlets. Salt and pepper each side. Then place one slice of thin prosciutto on the chicken. Then squeeze out all excess water from frozen spinach and salt and pepper it and mix with 1 tbsp oil. Place a small amount of spinach on proscuitto. Sprinkle with Parmesan cheese and roll up and secure with toothpick. Heat oil in large skillet on high heat. Add thechicken and cook until just golden brown, about two minutes per side. Then add 1 can low salt chicken broth and 2 tbsp fresh lemon juice and scrape up brown bits and bring liquid to a boil. Reduce heat to medium and cover and simmer until chicken is cooked through, about 8-10 minutes. Transfer chicken to serving platter. Simmer the cooking liquid over high heat until reduced to about 2/3 c, about 5 minutes. Season the cooking liquid with salt and pepper and drizzle over chicken. We tried this on 06/08 and it was very good. Jackie did not like the spinach so much. Maybe try this with more/different cheese.