Chicken Saltimbocca

• 4 to 6 chicken breast filets
• 1 fresh or frozen spinach (if frozen then thaw before prep)
• 4 to 6 slices of prosciutto (1 for each filet)
• 1 fresh mozzarella (sliced) or grated fresh parmesan cheese
• 1 salt and pepper
• 1 several toothpicks
• 1 cup red pasta sauce **see Basic Sauce Recipe**
• 1 cup chicken stock
• 1 juice of 1/2 - 1 lemon
• 1 flour (approx 1/4 cup...optional)
• 1 Extra Virgin Olive Oil (enough to coat pan well)

1. Filet chicken breasts or buy it already filetted.
2. Trim fat off and pound flat.
3. Salt and pepper both sides.
4. Add spinach then prosciutto then cheese.
5. Roll tightly from bottom to top and toothpick to hold in place.
6. Roll each chicken in flour.
7. in a deep frying pan heat oil at med-hi.
8. Sear chicken on each side briefly.
9. (1-2 min each side)
10. Add sauce, stock, and lemon juice to chicken.
11. Bring to a boil briefly and then lower temperature to simmer and cover for 15-20 min.
12. Turn each chicken over and simmer for another 15-20 min
13. Plate and spoon sauce over chicken.
14. Enjoy!
15. **NOTE** top with extra parm cheese and serve with rice or pasta or alongside grilled asparagus.

chicken breast filets, frozen spinach, mozzarella, salt, toothpicks, red pasta sauce, chicken stock, lemon, flour, olive oil

Taken from cookpad.com/us/recipes/335874-chicken-saltimbocca (may not work)