chicken saltimbocca

Last summer in Hawaii, my aunt introduced this meal to me and I loved it so much I made her make it again.  After a summer reminiscing about Hawaii I decided to bring back the chicken saltimbocca but drop the breading and add some vegetables.  I made this for friends and they all approved!

1 package thinly sliced chicken breast

(you can also pound out regular breasts if you don't have this option)

black pepper

1 package frozen organic spinach

3 tablespoons extra virgin olive oil

1 teaspoon minced garlic

1/2lb proscuitto (or one pre-packaged container)

1/2 cup grated parmesan

2 cans or 1 box low sodium free range chicken broth

1 fresh squeezed lemon

To prepare the spinach, thaw the container and drain any excess water out of it.  Toss in a bowl with 3 tablespoons olive oil and 1 teaspoon minced garlic.

Place a slice of chicken on a flat surface and sprinkle with black pepper.  Top with a slice of proscuitto and add a thin layer of spinach.  While making sure all of the toppings stay, gently begin to roll the chicken and secure with a toothpick.
Heat the olive oil in a large simmer pan, add the chicken rolls and sear each side.  Add chicken broth until the pan is full, bring to a boil, add lemon juice, cover and reduce to medium.  Let simmer for about 8 minutes or until cooked through.  Serve immediately and enjoy!