Chicken Saltimbocca

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

6

Boneless, Skinless Chicken Breasts

to taste

Truffle Salt

to taste

Freshly Ground Black Pepper

1 cup

Fresh Baby Spinach

1 Tbsp

Olive Oil

1 Tbsp

Balsamic Vinegar

6

Prosciutto , thinly sliced

3/4 cup

Shredded Mozzarella Cheese

1 1/2 cups

Chicken Stock

1

Lemon , zested, juiced

Cooking Instructions

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Step 1

Take the Boneless, Skinless Chicken Breasts (6) and pound them out with a meat mallet to be really thin. Season them generously with Truffle Salt (to taste) and Freshly Ground Black Pepper (to taste) .

Step 2

Take the Fresh Baby Spinach (1 cup) and toss with Olive Oil (1 Tbsp) and Balsamic Vinegar (1 Tbsp) . Set aside.

Step 3

Lay a slice of Prosciutto (6) on top of each chicken breast, and evenly distribute the spinach on top of the prosciutto. Lastly, evenly distribute the Shredded Mozzarella Cheese (3/4 cup) on top of the spinach.

Step 4

Roll each chicken cutlet up tightly, beginning with the tail end and secure them all with toothpicks.

Step 5

Heat a little olive oil in a large skillet with deep sides over medium high heat. Brown the chicken for about 2 minutes on each side.

Step 6

Then pour in the Chicken Stock (1 1/2 cups) and Lemon (1) . Let the liquid come to a gentle boil, then reduce it to a simmer.

Step 7

Cover the skillet and let the chicken cook in the liquid for 15 minutes.

Step 8

When it is done, remove the chicken and take out the toothpicks. Let the liquid reduce down for another 5 minutes.

Step 9

Plate the chicken with cooked rice and generously spoon the sauce on top. Serve immediately and enjoy!