Chicken Saltimbocca

Ingredients:

• 6 chicken fillets, 100g each, beat until the pieces are evenly flat
• 6 thin slices prosciutto or ham
• 1 package (300 g) frozen spinach, thawed
• 3 tbsp. l. olive oil
• 1/4 tbsp. grated parmesan
• 1 can (400 g) of canned lightly salted broth
• 2 tablespoons freshly squeezed lemon juice

Preparation:

1. Place the chicken breasts on a work surface. Season with salt and pepper. Top each breast with 1 slice of prosciutto.
2. Squeeze the frozen spinach to remove excess water. Season with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of olive oil until completely coated.
3. Arrange the spinach in an even, thin layer over the prosciutto slices. Sprinkle each portion evenly with Parmesan cheese. Starting at the short, pointed end, roll each chicken breast into a roll. Secure with a toothpick.
4. In a large, heavy-bottomed skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the chicken rolls and cook until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer.
5. Reduce heat to medium. Cover and cook until the chicken is just cooked through, 8-10 minutes. Transfer the rolls to a serving platter. Heat the liquid over high heat until it reduces to about 2/3 cup, about 5 minutes. Season with salt and pepper to taste.
6. Remove the toothpicks from the chicken. Sprinkle the rolls with the reduced cooking liquid and serve immediately.