Rolled Chicken Saltimboca. Deliciously breaded chicken stuffed with prosciutto, mozzarella cheese, and sauted spinach.
I work with eyes for a living, and since eyes and cameras are practically the same thing, I figured I could get this photography thing down in no time. I was wrong. Photography is really, really hard.
I have taken hundreds of photos of our meals this week, and seriously, none of them match the pictures in my head. I have made it my goal to figure this thing out though. I realize that my photos are not yet on foodgawker par, but I thought maybe I’d submit one this week and see if they gave any constructive feedback. I did, and the feedback was “does not meet our publishing standards”. In other words “there is so much wrong we can’t narrow it down to this small box”. So, I worked and tried again.
I submitted a second one yesterday and although it was rejected, it said “composition – too tight”. I took that as a win, and a sign I’m improving. They can now fit my problems into a little box. YEAHHH!!!! But, this week when my 3 year old said he needed to take a picture of his dessert, I realized I might need to cut back on the practice a bit….
That is all unrelated to this meal. On to Italian chicken chat. Recently I had lunch at an Italian restaurant and had chicken saltimboca. It was delicious. It was one of those meals that stayed on mind. Hours later I thought, “How can I spice that up a bit at home?” Well, I love to roll and bread chicken, since I think it keeps the chicken juicy and adds an extra layer of flavor. So, I took the basics of the chicken saltimboca, and turned it into a tasty, little chicken roll. Voila, it was delish too! So here is how that recipe goes:
Deliciously breaded chicken stuffed with prosciutto, mozzarella cheese, and sauted spinach.
- 2 pounds chicken breasts sliced in half or use cutlets
- Salt & pepper
- 3 1/2 tablespoons olive oil divided
- 2 cloves garlic
- 6 ounces fresh baby spinach
- 4 tablespoons lemon juice divided
- 4 ounces prosciutto thinly sliced
- 4 slices mozzarella cheese sliced in half
- 1 cup seasoned panko breadcrumbs
- 1 teaspoon ground sage
- 1/4 teaspoon pepper
Preheat oven to 450 degrees.
Spray baking pan with baking spray, or use silicone mat on pan.
Use meat mallet to beat chicken until about 3/4″ thick.
Season with salt & pepper to taste.
Heat 1/2 tbsp oil in medium skillet over medium heat. Add garlic and saute for about 1 minute.
Add spinach, 1 tbsp of lemon juice and 1/2 tsp salt. Saute until spinach is wilted, about 2 minutes. Remove from heat.
At the largest part of the chicken, layer each slice of chicken with 1/2 slice of mozzarella, prosciutto, and spinach.
Roll chicken starting with the largest part and rolling in.
In a medium sized bowl, mix panko, 1/4 tsp pepper, and sage. In a second medium sized bowl, mix 3 tbsp lemon juice and 3 tbsp olive oil.
Dip rolled chicken in lemon/olive oil mixture, then roll in panko mixture.
Place rolled chicken on prepared pan, seam side down.
Spray tops of chicken lightly with baking spray (I use vegetable oil spray).
Bake for 20-25 minutes, or until cooked through.
Enjoy this Rolled Chicken Saltimboca? You’ll probably enjoy these other SugarSpicesLife recipes: