My Lime Green Kitchen

6 – 3 oz. boneless, skinless chicken breasts, pounded flat
salt and freshly ground pepper
6 thinly sliced pieces of prosciutto
1 – 10 oz. package frozen chopped spinach, thawed and drained as much as possible
4 T. olive oil
1/2 c. Parmesan cheese, grated
2 T. fresh lemon juice

Place the cutlets on a flat surface.  Salt and pepper.  Place on piece of prosciutto on top of each breast.

Mash spinach between paper towels to drain as much as possible.  Salt and pepper, toss with 2 T. olive oil.

Arrange a thin layer of spinach on top of the prosciutto.  Sprinkle parmesan cheese on top of the spinach. Beginning at the short end of the chicken, roll up, jelly roll fashion.  Secure with toothpick.

Heat the remaining 2 T. oil in a heavy skillet.  Add the chicken and cook til golden brown, about 2 minutes per side.  Add the chicken broth and lemon juice.  Scrape the bottom of the pan to loosen any drippings.  Cover and simmer about 10 minutes, until chicken is done.  Remove chicken.  Continue simmering liquid in pan until it’s reduced to about 2/3 cup.

Remove toothpicks from chicken.  Pour juice over chicken.  Serve over hot, buttered pasta.

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