We have made, purchased from a little Italian deli, and ordered many variations of stuffed chicken breasts and this has to be the best EVER. Examples of what could be done with this for variation are expansive if you have a little bit of imagination, and are endless as listed in the many reviews. I think the un-complex amount of ingredients in this recipe are what makes each ingredient shine through on its own. I DO recommend that you stick with the 'lower sodium chicken broth' as recommended as the parmesan is salty and the lemon only accentuates this. I felt like I was in a perfect little mom and pop Italian restaurant that had been making this dish all their life. We will be having this again and again. I do agree with the reviews that Giada never disappoints. I have none of her cookbooks as of yet, but will be scouring the shelves of my nearest bookstores for all of them after this.
The star of the show!
Prepare your sauce.
Return chicken to sauce, cover and simmer 8 to 10 minutes. Remove chicken and simmer the cooking liquid to reduce, about 5 minutes.
Beautifully plated. Served over simple pappardelle with sauce drizzled over the sliced chicken.
6 (3-ounce) chicken cutlets, pounded to evenly flattenSalt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice
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.
Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
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. 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. 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. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.
This recipe was very easy to configure to the exact amount of servings needed. I paired it down for 2. Not rocket science folks. This is one dish I don't think I will ever get tired of making and devouring.
Michael and Carla