This is taken from Giada De Laurentis’s TV show Everyday Italian. I changed up the recipe some from hers. Actually, I wish I would have taken a picture of mine, since mine looked better than the picture of hers online.
6 (3-ounce) chicken cutlets, pounded to evenly flatten
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-salt chicken broth
2 tablespoons fresh lemon juice
1 teaspoon Butter
Place chicken boned side up between 2 pieces of saran wrap. Working out from center pound each lightly with meat mallet to approximately 5 x 5 inches. Remove saran wrap. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet, prosciutto is very salty so be careful when you season.Let the spinach defrost, or place it in the microwave for approximately 5minutes. Squeeze the frozen spinach to remove the excess water, its easier if you grab small hand-sized balls of the spinach to squeeze. Season the spinach with 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 2-3 minutes per side. You will have to take the toothpick and replace when you roll the chicken over. 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. Place the butter into the liquid and let it melt down, while stirring. 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 1/2 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.