Chicken Saltimbocca

Steps

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1. 1
   Pound the chicken breast slices until very thin and even.
   ▶ ≈1:14
2. 2
   Fold the prosciutto slices in half if needed to match the size of the chicken.
   ▶ ≈1:27
3. 3
   Layer prosciutto and sage on each chicken slice, then use a toothpick to secure all three layers together, piercing through from one side to the other.
   ▶ ≈2:04
4. 4
   Lightly coat the prepared chicken bundles with flour, ensuring an even, thin coating.
   ▶ ≈2:35
5. 5
   Heat garlic olive oil in a fry pan over medium heat and sear the chicken until golden brown on both sides.
   ▶ ≈3:49
6. 6
   In a separate wok or pan, sauté the spinach in garlic olive oil with salt and pepper, then add cherry tomatoes and cook briefly until the tomatoes are just warmed through.
   ▶ ≈3:56
7. 7
   Pour white wine (or chicken stock) into the pan with the chicken, allowing it to reduce and form a light sauce.
   ▶ ≈8:04
8. 8
   Transfer the chicken to a serving plate and arrange the sautéed spinach and tomatoes around it.
   ▶ ≈9:00
9. 9
   Swirl a small amount of butter and chopped parsley into the pan sauce, then drizzle over the chicken.
   ▶ ≈9:42
10. 10
    Top with fresh lemon zest and remove the toothpicks before serving.
    ▶ ≈10:29