Description
Chicken saltimbocca is such a classic that looks like a showstopper. It is simple to make though and so incredibly flavorful!
Ingredients
- 6 whole Boneless, Skinless Chicken Breasts
- Truffle Salt, As Needed For Seasoning
- Freshly Cracked Black Pepper, As Needed For Seasoning
- 1 cup Baby Spinach
- 1 Tablespoon Olive Oil, Plus More For Cooking Chicken
- 1 Tablespoon Balsamic Vinegar
- 6 slices Prosciutto, Sliced Paper Thin
- ¾ cups Shredded Mozzarella Cheese
- 1-½ cup Chicken Stock
- 1 whole Lemon, Zest And Juice
Preparation
Take chicken breasts and pound them out with a meat mallet until very thin. Season generously with truffle salt and pepper.
Take the spinach and toss it well with the olive oil and balsamic vinegar. Set aside.
Lay a slice of prosciutto on top of each chicken breast. Evenly distribute spinach on top of prosciutto. Evenly distribute the mozzarella on top of spinach. Roll each chicken cutlet up tightly, beginning with the tail end, and secure them all with toothpicks.
Heat a little olive oil in a large skillet with deep sides over medium high heat. Brown chicken for about 2 minutes on each side. Then pour in chicken stock, lemon zest and lemon juice. Let liquid come to a gentle boil, then reduce heat to a simmer. Cover skillet and let chicken cook in the liquid for 15 minutes.
When, remove chicken and take out the toothpicks. Let liquid reduce for another 5 minutes. Plate the chicken with cooked rice and generously spoon sauce on top. Serve immediately and enjoy!
