I was recently contacted by the awesome folks over at The Chef's Emporium. Well they told me I could pick anything, yes anything from their site and give it a whirl. So many options; what's a girl to do? Well they they happen to have these adorable aprons in a gazillion colors and oh you can have them personalized any way you want to! How cool is that? It was way cool because I got this adorable apron made up shipped to me. I will no longer have little splatters of god knows what on my shirts. We have all had them. So I now have this cute apron with an awesome design I got to pick myself right down to the font I might add. So if you are in the market for an apron or even kids chef coats which are adorable to, check out The Chef's Emporium. They even have chefs knives. Now onto this dish. I decided to substitute the sage for spinach on the chicken. One because I had none and two I just love spinach. There was a slight difference in the taste but I liked this better.
6 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
6 thin slices of fresh mozzarella
2 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice
Squeeze the frozen spinach to remove the excess water. Season spinach with salt and pepper. Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay a thin layer of spinach then 1 slice of prosciutto wrapping around to secure spinach as much as possible. If you fin you need toothpicks to secure the prosciutto you can use them.
Heat the 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. Heat broiler to high heat. Sprinkle chicken with Parmesan cheese them top with mozzarella. Transfer the chicken to a parchment lined baking sheet. Broil for 3-5 minutes until cheese is melted. 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. Once chicken is done transfer to a platter. Drizzle the reduced cooking liquid over the chicken and serve immediately.