INGREDIENTS
500g of chicken fillets
Salt
Ground black pepper
6 slices of prosciutto (you can use any salted ham or bacon)
250g of chopped spinach
3 tablespoons of olive oil
1/4 cup of grated Parmesan cheese
400g of chicken stock
2 tablespoons of lemon juice
PREPARATION
1. Pound the chicken with a mallet. Cut it into 6 pieces. Add salt and pepper and place a slice of prosciutto on each piece of chicken.
2. Combine the chopped spinach with a tablespoon of olive oil, salt, and pepper.
3. Spread the spinach over the chicken pieces, and sprinkle them with the Parmesan. Roll up the chicken, and fix the edges with toothpicks.
4. Heat up 2 tablespoons of oil at a high temperature. Fry each side of the chicken for 2 minutes. They should turn a golden color.
5. Add the chicken stock and lemon juice and bring the dish to a boil. Adjust the temperature to a medium setting and cook the chicken for 10 minutes until it’s done.
6. Place the chicken on a plate. Simmer the sauce for 5 more minutes — there will be about 2/3 cup of sauce left. Add salt and pepper according to taste.
7. Take the toothpicks out of the chicken. Add the sauce and serve the dish.