Take chicken cutlets, or thin-sliced breast, and pound them until they are evenly flat. Using two sheets of waxed paper or putting them into a large freezer bag works well. Lay a slice of prosciutto on each flattened piece of chicken. Next, take some chopped spinach seasoned with salt and black pepper and toss it with a couple spoons of extra virgin olive oil. Don’t use a lot of oil because you don’t want to make spinach pesto, you just want to moisten the spinach. Spread the spinach over the top of the prosciutto, making sure it is evenly covered. Generously sprinkle some grated Parmesan cheese over the spinach. Starting from the short tapered end, roll them up like you would a jelly roll. Use a couple toothpicks to secure them. Heat a skillet on high heat with a little bit of oil.
Place the rolls into the pan and cook until golden brown on each side, about 5-10 minutes altogether. Next, reduce the heat to medium and add about 1.5 – 2 cups of chicken broth and the juice from a fresh small lemon. Use a wooden spoon to scrape up the burnt brown pieces on the bottom of the pan. Cover and simmer on medium heat until the chicken is cooked through, about 8-10 minutes. Remove the chicken and place them on a plate, and remove the toothpicks. Turn the heat back up to high and simmer the broth until it reduces down to about 2/3 to 1/2 cup. Reducing it down will intensify the flavors. Drizzle the sauce over the chicken just before serving.
The salad is light, refreshing, and very easy to make. Add to a large bowl about 5 or 6 handfuls of spinach leaves. Add 3 green onions, thinly sliced. Add 1/3 cup of dried cranberries. You can use raisins if you’re not fond of cranberries. Add 1/2 cup red seedless grapes, sliced in half. Add 1/3 cup coarsely chopped walnuts. Add 1/2 Grannie Smith apple, cored and thinly sliced. In a small bowl, mix 2 teaspoons apple cider vinegar with 2 tablespoons extra virgin olive oil. Add 2 cloves of finely chopped garlic, salt and black pepper to taste. Mix these ingredients well. Pour the dressing over the salad and toss well, until everything is evenly coated and the ingredients are mixed well. Place the bowl in the refrigerator to chill until ready to serve. Top the salad with crumbled Feta cheese.