When I first started on AIP I used to get so frustrated when I would watch the Food Network…so many things I could no longer have. I won’t lie…I pouted for a while. But then, as I started easing in to it, I became inspired. Shows like Iron Chef, Beat Bobby Flay, even Guy’s Grocery Games all gave me some really great ideas!
This was one of those ideas. Chicken Saltimbocca, an old Italian dish…that you could do also using veal, but I prefer the budget friendly chicken. This dish came together pretty easily and was a huge hit with my entire family, with the exception of my 3 year old, Charlotte-who has decided to hate all things at the dinner table this current week.
These would be perfect for a gathering, holiday meal or for sharing with your AIP skeptics. You could very easily do the first few steps up to the rolling, ahead of time. Then it’s just a matter of searing off and letting it simmer.
Don’t let the pounding, rolling and toothpicks scare you with this one, once your station is set up it goes pretty fast.
Chicken cutlets stuffed with prosciutto and spinach.
- 4 lbs boneless skinless chicken breasts
- 3 tbsp extra virgin olive oil
- 8 slices prosciutto
- 1 tbsp fresh minced garlic
- 12 oz frozen spinach, defrosted I placed mine in a kitchen towel and squeezed out all of the excess water.
- 3 tbsp lemon juice
- 1 tsp Himalayan salt adjust to taste, but remember the prosciutto is salty
- 1-2 tsp pepper (omit for strict AIP, this is a stage 1 reintro)
- 2 cups Chicken broth I used some homemade smoked chicken bone broth.
If you have purchased your cutlets already done, you can skip this first step. If you purchased whole chicken breasts, you will want to first, cut your breasts in half so you have two, thin, but whole breasts.
Place each breast, one at a time, in between a ziplock back (cut from the opening down the sides so it forms one large rectangle that you can fold over), pound out evenly to about 1/4" thickness. You can use a meat mallet or a heavy pan (like a cast iron).
Take your defrosted spinach that has been drained and squeezed and drizzle about 1 tbsp of your olive oil over it. Sprinkle with a dash of your salt and pepper (omit if still in strict elimination phase). Gently stir.
Lay your flattened cutlet out, sprinkle with a dash of salt (and pepper if you have reintroduced), then lay your prosciutto, spread a pinch of your fresh minced garlic evenly, then make a line of about a heaping tablespoon of the spinach.
Roll cutlet starting at the narrow end as tight and neat as you can. Once rolled, use a couple of toothpicks to keep closed while cooking.
In a heavy skillet or deep bottomed pan (I needed two), heat 2-3 tbsp EVOO (enough to cover the bottom of your pan) until hot but not smoking. Add chicken and cook on each side for 2-3 minutes or until golden brown.
Add chicken broth and lemon juice, bring to a boil and then let simmer for 10-15 minutes, depending on the thickness of your rolls. Just make sure the middle of your chicken rolls have reached 165 degrees. Then transfer your chicken rolls to a platter to rest.
Turn your pan back up to boil/reduce the remaining juice. Scrape all the bits off the bottom for more flavor. Let simmer/boil for about 5 minutes, taste as you go...I had to add a bit more broth to tone down the rich flavor of the prosciutto in the broth, but it was DIVINE!