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!
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