How to Make Chicken Saltimbocca
- Squeeze and remove the excess water from the thawed spinach. Season with salt and pepper and toss with 1 tbsp olive oil, making sure everything is incorporated well. Keep aside.
- Lay the chicken tenders down on a clean surface and sprinkle salt and pepper on one side.
- Remove the prosciutto slices from the wrapper gently and lay one on each chicken tender.
- Scoop a tablespoon full of spinach on the prosciutto and spread it evenly. Add more if needed.
- Sprinkle parmesan cheese on top of the spinach, spreading it evenly across the chicken.
- Starting from the shorter tapered end, gently start to roll the chicken away from you, just like you would roll a jelly roll. When you reach the opposite end, secure it with by weaving a toothpick between the two pieces.
- Heat 2 tablespoons olive oil in a heavy bottomed skillet over high heat.
- Add the chicken to the skillet and cook each side for 2 minutes or until that side develops a golden colour.
- Glaze the pan by adding chicken broth and lemon juice to the skillet and scraping the brown bits stuck to it with a wooden spoon. Bring the broth to a boil.
- Reduce the heat to a medium flame, cover the pan and let it simmer for 8-10 minutes or until the chicken is cooked through.
- Remove the chicken from the pans with tongs and transfer to a plate. Keep the sauce in the pan.
- Season the sauce with salt and pepper and let it simmer for 5 minutes, or until only 2/3 cup of liquid remains in the pan.
- Remove the toothpicks form the chicken, drizzle the sauce over it and serve hot.
- Saltimbocca was a favorite dish among the Romans, and was named accordingly so. The Italian word saltimbocca means jump into the mouth.
Prosciutto is ham that is cured by leaving in open air. It can take anywhere from 9 months to 2 years to cure a ham. It is then sold cut into paper thin slices.