-an easy to prepare Italian classic
3 boneless, skinless chicken breasts, lengthwise halved, trimmed of all fat and sinew, pounded to evenly flatten, making six cutlets
coarse ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) container chicken broth
2 TBSP Lea and Perrins White Wine
juice of one lemon
1 pound angel hair pasta, cooked
Place the chicken cutlets flat on the work surface. Sprinkle the chicken with coarse ground black pepper. Lay 1 slice of prosciutto on each chicken cutlet.
Squeeze the frozen spinach to remove the excess water. In a small bowl, toss the spinach with 1 tablespoon of olive oil to coat.
Arrange an even, thin layer of spinach on the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
Heat the remaining 2 tablespoons of olive oil in a heavy large skillet over high heat. Add the chicken and cook until golden brown on all sides. Add the chicken broth, lemon and white wine Worcestershire sauce and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is tender and well done, about 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is thickened to a thin sauce, about five minutes. Season the sauce with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the sauce over the chicken and serve immediately along with lightly buttered angel hair pasta twirled into serving sized balls.