OK, so I forgot to pick up frozen spinach BOTH times I was at the store this weekend and thus my intention of making my new Giada recipe, Chicken Saltimbocca, was thwarted once again – next week, I promise! What’s the phrase, “out of the ashes rises the Phoenix”? Yes, I just finished Harry Potter 7 so this phrase has been on my mind but alas, it holds true with tonight’s dinner. Since I had everything except the spinach to make the saltimbocca, I improvised a little…and was SO pleased with the result: chicken breast stuffed with prosciutto, basil leaves, and fontina (as if you can’t already tell from this blog, Kyle and I are BIG fans of fontina cheese) with a creamy tomato sauce (using some of the spaghetti sauce I made yesterday) on top and side of spaghetti (which orginally was supposed to be Giada’s basic risotto). HOLY MOLY was this good!!!
I’m not going to write out the recipe for this because it really is so straight-forward. Pound out 2 chicken breasts and season with salt and pepper. Lay prosciutto, fresh basil leaves and shredded fontina (about 2 tbsp of cheese for each cutlet) out on top of the flattened chicken breast. Carefully roll up and secure with toothpicks. Heat olive oil in a saute pan (medium-high heat) and cook chicken until fully cooked, turning to brown all sides. Meanwhile, in a small saucepan over medium-low heat, cook down 1 1/2 cups spaghetti sauce until thickened. Turn heat to low, add 1/3 cup heavy cream and stir until well-combined. Add some pasta water (or regular water) until the sauce is to your desired thickness. Serve with pasta, rice, veggies, etc.
Prep time: 10 minutes
Cook time: 10 minutes