Chicken Saltimbocca

Thaw the spinach and drain off all excess water. You want the spinach as dry as possible.

Take the four chicken breasts and pound them till they’re about an inch or inch and a half in thickness. Season both sides with the salt and pepper.

On each chicken breast layer a slice of proscuitto, a big spoonful of spinach and roughly a tablespoon of parmesan cheese.

Once all the chicken breasts have their toppings, roll them up nice and tight and secure with 2 toothpicks.

Pour the olive oil in a medium to large pan and heat on medium high. Once the oil is warmed up add the chicken breasts and brown on all sides.

When all the chicken breasts are browned, add the can of chicken broth to the pan. Allow the chicken to cook till it’s done, about 10 minutes. If some of the stuffing falls into the pan that’s okay, it will help make the sauce even yummier. If you have extra cheese or spinach you can add it to the pan.

Remove the chicken once it’s thoroughly cooked. If you like you can add some corn starch to the chicken broth to tighten it up a bit. If you do this, you should dissolve the corn starch in a little water first, then add it to the mixture.

Serve with mashed potatoes or noodles and don’t forget to add some sauce!!!