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LOCATION: Recipes >> Poultry >> Saltimbocca 02

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Chicken Saltimbocca

2 chicken breasts, boned, skinned and flattened
slices Prosciutto
2 slices Provolone or Fontina cheese
1 bunch fresh spinach, trimmed and washed
2 cups penne pasta
1/2 cup fresh Parmesan, grated
1 clove garlic, minced
4 tablespoons butter
1/2 cup white wine
Salt and pepper, to taste
Flour for dredging
Olive oil for sauteing

Cook pasta in salted boiling water until al dente. Set aside. In
a large bowl, mix together garlic, two tablespoons butter, a pinch
of salt, and one-half teaspoon fresh ground pepper. Set aside for
pasta. Heat olive oil on high heat in a large saute pan. Season
the chicken breasts with salt and pepper and dredge in flour. Saute
the chicken until well browned (about two to three minutes), then
turn over and reduce the heat. Let cook until just done (about
another two minutes). Remove from the heat and top each breast with
a slice of Prosciutto and a slice of cheese. Put in a hot oven to
melt the cheese. When cheese is nicely melted, remove the chicken
from the pan. Keep warm. Add the white wine to the pan drippings,
simmering slightly to reduce. Whisk in the Parmesan cheese and stir
until smooth and slightly thickened. In a separate saute pan, heat
the rest of the butter and add the spinach. Cook until wilted but
still firm. Put on to a plate and top with the chicken. Pour pan
sauce over the chicken. Re-heat the pasta by plunging it briefly
into boiling water (if necessary). Toss pasta in the bowl with
the butter and garlic, then toss with Parmesan and serve with the
chicken.

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