December 16, 2017

Chicken Roll-Ups with Spinach and Proscuitto

Just when it appeared that Spring had sprung here in the Northeast, the weather forecast called for rain, snow and sleet yesterday. A dreary day it was indeed. So damp and disheartening that I lacked the motivation to make dinner. Pizza was calling my name. But I resisted the temptation and dragged myself to the kitchen to make Chicken Roll-Ups with Spinach and Prosciutto.  When you are in a funk, there is nothing more therapeutic than whacking the heck out of a piece of chicken. {Sorry chicken.} Just grab that meat mallet, large pan, any heavy thing that’s not nailed down and go to it. Ah.

This recipe was adapted from Giada’s Chicken Saltimbocca. Saltimbocca is an Italian dish meaning to jump in one’s mouth and is traditionally made with either veal or chicken cutlets, proscuitto, sage and marsala wine. This version uses spinach, lemon juice and chicken broth instead producing a lighter, brighter dish.

Chicken Roll-Ups with Spinach and Proscuitto

Serves 2


2 Organic chicken breasts
4 thin pieces of Proscuitto
1/4 cup Parmesan-Reggiano cheese
1 box frozen spinach, thawed and squeezed to remove the excess liquid
14 oz. Organic, low-sodium chicken broth
1 juicy lemon
Kitchen twine or toothpicks
1 box of plain couscous


[1] Place the chicken breasts on some wax paper. Place another piece of wax paper over the top. Using a meat mallet or other heavy object, pound the chicken breasts until they are about 1/2 inch thick.

[2] Season chicken with salt and pepper.

[3] Place 1-2 pieces of Proscuitto on each chicken cutlet.

[4] Add spinach on top of the Proscuitto and drizzle with a little extra-virgin olive oil.

[5] Next add a layer of freshly grated Parmesan-Reggiano cheese.

[6] Now it’s time to roll. Starting with the smaller side first, roll the chicken cutlet and secure with a toothpick or tie with some kitchen twine.

[7] Heat about 2 tablespoons of olive oil in a large skillet – enough to coat the pan – on medium-high heat. Add the chicken roll-ups and cook for about 2 minutes per side until nicely browned. The middle of the roll-ups will still be raw.

[8] Add the lemon juice and chicken broth to the pan making sure to scrape up any browned bits on the bottom of the pan. Turn the heat down to medium and cover. Cook for about 8 minutes more.

[9] Remove the chicken to a plate and turn the heat back up to medium-high and reduce down the liquid for about 5 minutes. Add in a little Wondra to make a nice sauce.

[10] Plate the chicken on some couscous and drizzle the sauce over the top.


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