The language of food

I don't have much to say today so I'll give you a recipe and let the intoxicating mixture of flavors speak for me. (Yeah, okay, that was hokey. Like I said today is not one of the days I should try to communicate)

CHICKEN SALTIMBOCCA
1 box [10 oz] frozen chopped spinach, thawed
3 tbsp olive oil
1 1/4 tsp salt
1 tsp fresh ground pepper
6 chicken breasts, pounded flat
6 slices of prosciutto
1/4 cup fresh shredded Parmesan cheese
1 can [14 oz] chicken broth, low sodium
3 tbsp fresh lemon juice

Squeeze spinach to remove excess water, toss with 1 tbsp olive oil
Season with salt & pepper
Place chicken flat on work surface, sprinkle with salt & pepper
Lay a slice of ham over each breast, layer on spinach & sprinkle with cheese
Starting at tapered end, roll chicken and secure with toothpick
Heat heavy skillet with remaining olive oil on high flame
Cook chicken rolls until golden brown, approx 2 minutes per side
Add broth and lemon juice, bring to boil
Reduce heat, cover and simmer until chicken is cooked through
Remove chicken to plate
Raise heat back to high and reduce liquid to 2/3 cup
Drizzle sauce over chicken and serve

This recipe is cheaper than veal but just a flavorful and it's one of the most popular dishes at Mezzanotte's, my father's restaurant. And take it from the voice of experience- the leftovers heat up nicely the next day.