Nick and I recently moved into a new townhome that is almost triple the size of our last apartment. I loved our old place – we had great neighbors, converted our garage into a gym, and felt very safe. But it was tiny. And dark. 

Our new place has so many windows, it’s light and airy and way more spacious. It was also a big open kitchen! My happy place. And although the last month has been so hectic with moving, travel, and work obligations, I am starting to get re-inspired in the kitchen. Oh the possibilities with more counter space and enough light to take photos that actually decent! I can’t even imagine not running out to the front yard to snap a pic in front of the one nice looking plant I had. 

This is my long way of saying, I am excited for a summer filled with cooking delicious meals, having the space to host people other than Nick to eat it, and for some pretty photography opportunities!

Now let’s go to this week’s special shall we?

Not your average chicken saltimbocca, this dish adds spinach and sun-dried tomatoes, loses the cheese, and packs in the complexity to turn your typical chicken dinner into something spectacularly unique. 

Going gluten free was confronting in a lot of ways but nothing was more difficult than the first time out at an Italian or French restaurant without GF options. So forget the comfort food, bring on the expensive entrees. Except – entrees sneak gluten in different ways – like a thin flour coating on the fish, chicken, or meat option. Salad it is… again. Hence, becoming comfortable with gluten free flour in my own kitchen has been gratifying beyond belief. This dish encompasses it all. It’s flour-dipped, crispy on the outside, juicy on the inside, and still the real deal. 

Besides, home cooking is always better!

INGREDIENTS

1 lb. Chicken Breast

12 strips of Prosciutto

1 cup Spinach

½ Sun-dried Tomatoes

1 Lemon

1 cup Chicken Broth

¼ cup Dry White Wine

¼ cup GF Flour

4 Sage Leaves

2 tbsp. Olive Oil

Salt & Pepper

Serving Size: 4

INSTRUCTIONS

• Clean and cut chicken breasts into cutlets.
• Cover the chicken with plastic wrap and pound each breast until each one is ¼ inch- ½ inch thick.
• Season chicken with salt and pepper.
• Lay a strip of prosciutto and a pinch of spinach on one end of the chicken. Then gently roll the chicken cutlets up.
• Lightly pound the chicken again to seal.
• Place flour in a shallow bowl and lightly roll the chicken in flour, shaking off the excess.
• Heat olive oil over medium/high heat.
• Cook chicken in small batches, turning over every few minutes until golden brown on each side.
• Remove chicken from the skillet.
• Pour white wine into the skillet and scrape up any brown bits from the bottom of the skillet.
• Add chicken broth and sage leaves, then stir completely.
• Return chicken back to the skillet and cook on low for another 5 minutes until the chicken soaks up some of the broth.
• Add the sun-dried tomatoes and additional spinach.
• Serve and enjoy!