Chicken Saltimbocca

I'm still working my way through the recipes that Marsha and I accumulated. There are quite a lot from the Food Network website. This is another "favorite" from Giada De Laurentiis. How many "favorite recipes" did we have anyhow? Marsha said to me the other day, "We used to cook a lot!"

Yep...this one can legitimately be called a "favorite." It has prosciutto ham in it.

--6 Chicken cutlets (about 3 oz each), pounded to evenly flatten
--Salt and fresh-ground Black Pepper
--6 paper-thin slices of Prosciutto
--1 10 oz box Frozen Chopped Spinach, thawed
--3 tbsp Olive Oil
--1/4 cup Parmesan Cheese, grated
--1 14 oz can low-salt Chicken Broth
--2 tbsp fresh Lemon Juice

Sprinkle the flattened chicken cutlets with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet. Squeeze the frozen spinach to remove the excess water, then season it 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 cheese evenly over each. Beginning at the short tapered end, roll up each chicken cutlet and secure with a toothpick. Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken rolls 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, then 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.