~ Chicken Saltimbocca ~
2 chicken breasts, boned, skinned and flattened slices Prosciutto
2 slices Provolone or Fontina cheese
1 bunch fresh spinach, trimmed and washed
2 cups penne pasta
1/2 cup fresh Parmesan, grated
1 clove garlic, minced
4 tablespoons butter
1/2 cup Marsala wine
Salt and pepper, to taste
Flour for dredging
Rice Oil for sautéing
Cook pasta in salted boiling water until al dente. Set aside. In a large
bowl, mix together garlic, two tablespoons butter, a pinch of salt, and
one-half teaspoon fresh ground pepper. Set aside for pasta. Heat Rice Oil
on high heat in a large sauté pan. Season the chicken breasts with
salt and pepper and dredge in flour. Sauté the chicken until well
browned (about two to three minutes), then turn over and reduce the heat.
Let cook until just done (about another two minutes). Remove from the heat
and top each breast with a slice of Prosciutto and a slice of cheese. Put
in a hot oven to melt the cheese. When cheese is nicely melted, remove
the chicken from the pan. Keep warm. Add the wine t o the pan drippings,
simmering slightly to reduce. Whisk in the Parmesan cheese and stir until
smooth and slightly thickened. In a separate sauté pan, heat the
rest of the butter and add the spinach. Cook until wilted but still firm.
Put on to a plate and top with the chicken. Pour pan sauce over the chicken.
Re-heat the pasta by plunging it briefly into boiling water (if necessary).
Toss pasta in the bowl with the butter and garlic, then toss with Parmesan
and serve with the chicken.