Chicken Saltimbocca

Take chicken breasts and pound them out with a meat mallet until very thin. Season generously with truffle salt and pepper.

Take the spinach and toss it well with the olive oil and balsamic vinegar. Set aside.

Lay a slice of prosciutto on top of each chicken breast. Evenly distribute spinach on top of prosciutto. Evenly distribute the mozzarella on top of spinach. Roll each chicken cutlet up tightly, beginning with the tail end, and secure them all with toothpicks.

Heat a little olive oil in a large skillet with deep sides over medium high heat. Brown chicken for about 2 minutes on each side. Then pour in chicken stock, lemon zest and lemon juice. Let liquid come to a gentle boil, then reduce heat to a simmer. Cover skillet and let chicken cook in the liquid for 15 minutes.

When, remove chicken and take out the toothpicks. Let liquid reduce for another 5 minutes. Plate the chicken with cooked rice and generously spoon sauce on top. Serve immediately and enjoy!