Funny name of Italian Saltimbocca appetizer can be translated. like jump in your mouth. These are delicious and delicious meat rolls with rich toppings, which are fried in olive oil, then stewed until cooked and served as a snack to wine or as a hot meal with side dishes, depending on size. Cook small chicken fillet saltimbocca, subtly repelling it and rolling it into a roll with stuffed with prosciutto, spinach and parmesan. And the rest after extinguish in a frying pan, evaporate the liquid and pour into a snack before Serving. Nutritional Information per Serving: (6 total) Calories 227, total fats one 1 g., saturated fats g., proteins 27 g., carbohydrates 4 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 35 minutes Difficulty: medium Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 pcs 100 gr. chicken, beat to pieces of steel uniformly flat
- 6 thin prosciutto slices
- 1 pack (300 g) frozen spinach, thaw
- 3 tbsp. l olive oil
- 1/4 Art. grated parmesan
- 1 can (400 gr.) Canned lightly salted broth
- 2 tbsp. l freshly squeezed lemon juice
Recipes with similar ingredients: chicken, spinach, lemon juice, cheese parmesan, ham, prosciutto
Recipe preparation:
- Put the chicken on a work surface. Salt and pepper. Put 1 slice on top of each piece prosciutto.
- Squeeze the frozen spinach to remove excess water. Salt and pepper it. In a small bowl, mix spinach with 1 tbsp. l olive oil to completely cover it.
- Place the spinach in an even, thin layer on top of the slices prosciutto. Sprinkle evenly with each serving of Parmesan. Beginning with short pointed end, roll each chicken fillet roll. Secure with a toothpick.
- In a large pan with a thick bottom over high heat, heat the remaining 2 tbsp. l olive oil. Add chicken rolls and fry until golden brown for about 2 minutes on each side. Add chicken stock and lemon juice and a wooden spoon scrape sticky pieces from the bottom of the pan. Bring fluid to boiling.
- Reduce the heat to moderate. Cover and cook until the chicken just does not put out, 8-10 minutes. Put the rolls on dish. Heat the liquid over high heat until it evaporates up to about 2/3 st., about 5 minutes. Salt and pepper over to taste.
- Remove the chicken toothpicks. Sprinkle steamed rolls liquid from the pan and serve immediately.
