Chicken saltimbocca

On monday I prepared italian style chicken saltimbocca with rice pilaf and it turned out great. I had to pound the chicken with this strange cooking hammer so that it would cook all the way through. Then, I put a slice of prosciutto and a little mound of spinach on top of each cutlet. I sprinkled parmesan cheese on top and then began the hardest part of the preparation. I rolled the chicken (cordon bleu style) and secured each roll with a tooth pick. I browned each side in a well oiled pan and eventually added chicken broth, onions, lemon juice, and a few italian seasonings. I let the chicken rolls cook for 8 minutes before removing  them and placing them on a serving platter. I reduced the sauce for five minutes until it was a glaze-like consistency. I poured the glaze over the chicken and garnished with parsley. The meal turned out delicious! I was afraid the rolls would unravel without any cheese inside (besides parmesan) but somehow it magically bonded and it looked great. These cell-phone pics dont do it justice but the pix on my dads camera are sure to impress