How To Make Chicken Saltimbocca with Wilted Garlic Spinach | John Cusimano

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is more affordable.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds flavor without alcohol, and vinegar is a budget-friendly substitute.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories, while pecorino is often less expensive.

Pound the chicken breast nice and thin.

Season the chicken with salt and white pepper.

Press prosciutto on top of the chicken.

Portion out two toothpicks per chicken and two sage leaves per chicken.

Thread a toothpick through a sage leaf, prosciutto, and chicken to hold it together.

Dredge the chicken, shaking off excess flour, with the ham and sage side down.

Cook the chicken in two stages, three pieces each, to avoid crowding the pan and keep warm in the oven.

Smash and chop a clove of garlic.

Add butter to the pan and swirl to combine with the drippings.

Add a splash of white wine and a splash of chicken stock, about a third of a cup each, and let it reduce.

Grate garlic into hot olive oil in a separate pan.

Add lemon zest to the olive oil.

Add about a pound of spinach to the pan in stages, seasoning with salt and white pepper as you go.

Remove toothpicks from the chicken and spoon sauce over the chicken before serving.

Add freshly ground nutmeg to the spinach and squeeze lemon juice over it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens