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I absolutely love love LOVE this dish. I have tried many recipes for Saltimboca, but this recipe wins hands down for being quick, easy and melt-in-your mouth good!


  • 6 (3-ounce) chicken cutlets, pounded to evenly flatten
  • Salt and freshly ground black pepper
  • 6 paper-thin slices prosciutto
  • 1 (10-ounce) box frozen chopped spinach, thawed
  • 3 tablespoons olive oil
  • 1/4 cup grated Parmesan
  • 1 (14-ounce) can low-salt chicken broth
  • 2 tablespoons fresh lemon juice


  • Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper.
  • Lay 1 slice of prosciutto atop each chicken cutlet.
  • Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
  • Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
  • Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat.
  • Add the chicken and cook just until golden brown, about 2 minutes per side.
  • Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon.
  • Bring the liquid to a boil. Reduce the heat to medium.
  • Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes.
  • Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes.
  • Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken.
  • Drizzle the reduced cooking liquid over the chicken and serve immediately.

Categories: Main Dish 
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