Chicken Saltimbocca

6 (3-ounce) chicken cutlets, pounded to evenly flatten
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
3 tablespoons olive oil
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper

1) Pound out the chicken cutlets until they are evenly flattened (they don't have to be too thin).
2) Squeeze out the excess water out of the spinach and season it with some salt and pepper, and maybe a little fresh garlic or garlic salt. Place it in a bowl and coat it mix in one tablespoon of olive oil. Mix it so it evenly coats the spinach.
3) Now place an an even layer of spinach on top of the prosciutto and follow it with a sprinkling of cheese on top.
4) Beginning at the short end of the fillet, roll up the chicken into a roll and secure with toothpicks
5) In a pan, heat the remaining 2 tablespoons of oil on high heat.
6) Add the chicken and cook until evenly browned on each side (about 5-6 minutes).
7) Remove the chicken and pour the broth and lemon juice into the pan, scrapping up the bits of cooked chicken at the bottom. Bring to a boil, then ad chicken and reduce heat. Cover the pan, and allow the chicken to cook thoroughly (about 10 minutes).
8) Remove the chicken and allow the liquid to reduce in the pan for another 5 minutes or so, adding salt and pepper to taste.
9) Remove toothpicks from chicken, pour sauce over the chicken and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user NORJUNMA1.