6 chicken cutlets pounded evenly flat
6 paper thin slices prosciutto (or ham)
10 oz box chopped spinach; thawed
3 Tbsp olive oil
1/4 C grated parmesan
14 oz chicken broth
2 Tbsp lemon juice
Place chicken flat on work surface. Salt & pepper. Lay 1 slice prosciutto atop each cutlet.
Squeeze water out of thawed spinach. Season with salt and pepper. Toss spinach with 1 Tbsp olive oil in small bowl.
Arrange an even thin layer of spinach atop prosciutto. Sprinkle parmesan over each. Roll chicken at short end first like a jelly roll and secure with toothpick.
Heat 2 Tbsp olive oil over high heat. Add chicken and cook until golden brown (2 min per side). Add broth and lemon juice and scrape bits off pan with spoon. Bring to boil. Reduce heat to medium. Cover and simmer until chicken is cooked through (8-10 min). Put chicken on platter. Put liquid over high heat (5 minutes) until it reduces. Salt and pepper liquid and pour over chicken