Chicken Saltimbocca

Growing up in the suburbs of Philadelphia my tastebuds have a great Italian influence. I enjoyed going to the Italian markets and absolutely love the Italian heritage days held in the city/suburbs. Part of the reason the food tastes so good is because it can tend to not be too good for you. This recipe has some changes to the traditional saltimbocca making it a healthy and delicious alternative to Italian cuisine. The pan sauce is to die for! Original recipe is from Giada De Laurentiis of Food Network. The link to the original recipe is below.

Serves: 6   Calories: 227 per serving 


– 4-6 chicken cutlets, pounded to evenly flatten

– Salt and ground black pepper

– 4-6 paper-thin slices prosciutto (1 pkg usually has 6 slices which is great because you can use the remaining 2 slices to cook with some asparagus as a side)

– 1 (10 oz) box frozen chopped spinach, thawed

– 3 tablespoons olive oil

– 1/4 cup grated Parmesan

– 1 (14 oz) can low-salt chicken broth

– 2 tablespoons fresh lemon juice


NOTE: If you have never pounded chicken with a meat mallet before be sure to start from the middle and work your way outward. Use even semi-gentle strokes. You don’t want to tear the chicken apart 🙂

1.) Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet

2.) Squeeze the frozen spinach to remove the excess water. Sprinkle the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil.

3.) Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.

4.) Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side.

5.) Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes.

6.) Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

*Original Recipe can be found at

*Photo is an original taken by me

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s