Courtesy of Giada De Laurentiis.
Yields about 6 servings.
6 (3 oz.) chicken cutlets, pounded to evenly flatten
salt and pepper
6 thin slices of prosciutto
1 (10 oz.) box frozen chopped spinach, thawed
3 tbs. olive oil
1/4 cup grated Parmesan cheese
1 (14 oz.) can chicken broth
2 tbs. lemon juice
Place chicken on a flat baking sheet.
Sprinkle with salt and pepper.
Place 1 slice of prosciutto on each chicken cutlet.
Squeeze the water out of the spinach.
Put spinach in a bowl and season with salt and pepper.
Toss the spinach with 1 tbs. olive oil.
Place an even thin layer of spinach on the prosciutto.
Sprinkle Parmesan on top of each.
Roll up each cutlet and secure with a tooth pick.
Heat remaining 2 tbs. olive oil in a large skillet over high heat.
Add the rolled cutlets and cook until golden brown on all sides.
Add chicken broth and lemon juice.
Scrape bits in pan with a wooden spoon.
Bring the liquid to a boil and reduce heat to medium.
Cover and simmer until chicken is cooked, about 10 minutes.
Transfer chicken to a platter.
Simmer liquid another 5 minutes, until it is reduced.
Remove toothpicks and open each cutlet.
Drizzle some of the liquid over each cutlet.
Salt and pepper to taste and serve.