Rediscovering the Joy of Cooking

March 10, 2008

WC Recipe Exchange

Filed under: Uncategorized — Emily @ 5:03 am

I participated in my second WC (the cooking message board that I frequent) Cooking Exchange. I was lame and my camera wasn’t charged when I made this dish, so I don’t have a picture. I certainly wasn’t going to postpone the tasty meal to wait for my camera to charge. It was so yummy!!

Chicken Saltimbocca
Courtesy of Giada de Laurentiis
6 (3-ounce) chicken cutlets, pounded to evenly flatten or *One package of Thinly Sliced Chicken Breast*
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-sodium chicken broth
2 tablespoons fresh lemon juice
(I use the juice of half a lemon)
Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet or cover the surface of the chicken.

Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.

Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.

Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

I have been tagged

Filed under: Uncategorized — Emily @ 5:03 am

Renea at Sweet Savory Southern has tagged me for 5 random facts about myself.

1. I have traveled to most of the 50 states and have been to 32 countries.

2. I have lived in 3 states: Illinois (grew up in Chicago), Tennessee (college/graduate school) and now California.

3. I know how to play the piano and the oboe but I haven’t played either in a pretty long time.

4. I was born with a rare spinal condition that has affected my kidneys. Consequently, I frequently have to use an in and out catheter and I get a lot of kidney infections.

5. One of my passions is medical missions. To date I have been on trips to Zambia, Guatemala, and Zimbabwe.

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