Chicken Roll-Ups

Tonight I made a little variation on Chicken Saltimboca. My version took spinach, sundried tomatoes and parmesan rolled up in a chicken cutlet. You could do so much with this recipe. The filling combinations are endless. The key here is to not use too much filling or it will all spill out of the sides when you roll up the chicken.

Ingredients
4 chicken cutlets, 4 ounces a piece, pounded to flatten out evenly
1 (10-ounce) box frozen spinach, thawed
Sundried tomatoes, sliced
parmesan cheese
1 (14-0unce) can of chicken broth
juice of 1 lemon
salt and pepper olive oil
toothpicks

Lay the chicken cutlets out on a flat surface. Cover with plastic wrap. Using a meat tenderizer or a heavy pan, pound out the cutlets so their flattened out evenly. (By the way, a great way to release the day's tension.) Remove the plastic wrap. Season with salt and pepper.

Take the thawed spinach and squeeze out the excess water. Spread out evenly on the chicken cutlets. Leave a litle room around the edges. Next, layer a few sun dried tomatoes and then sprinkle a little parmesan cheese. Starting with the short, tapered end of the cutlet, roll up tightly. Secure with a toothpick. Repeat until all the cutlets are rolled up.

Heat a large skillet over medium-high heat, add 2 Tbsps of olive oil. Cook the chicken until golden brown on all sides, about 2 minutes per side. Once the chicken is brown, add the broth and lemon juice. Bring to a boil and then reduce heat to medium. Cover the skillet and simmer for 5 minutes or until the chicken is cooked trough.

Remove the chicken from the pan and divide among four plates. Increase the heat of the pan to high, bringing the liquid to a boil and allowing to reduce; about 5 minutes. Drizzle the sauce over the cutlets. Serves 4.

I served this with red potatoes I had cut into 1-inch cubes and sauteed until brown, crispy and soft in the center. Season with rosemary and salt and pepper.