Chicken Saltimbocca

4 chicken breasts, pounded thin, or 4 chicken breast cutlets
8 slices proscuitto
1 box frozen spinach (thawed with all water wrung out)
grated parmesan or parmesan romano cheese
3-4 cloves garlic
juice of one lemon
1 can chicken broth
1/2 to 1 cup dry white wine
olive oil

Layer each chicken breast with 2 slices of proscuitto, 1-2 tablespoons of the spinach and a tablespoon of the parmesan cheese.
Roll up each breast beginning at the smaller tapered end and secure with a toothpick (or two if using larger chicken breasts.)
Heat olive oil in pan, add chicken and brown but do not cook through.
Add chicken broth, lemon juice, wine and garlic to the pan and simmer on low until chicken is cooked throughout.
Remove chicken from pan and cook liquid until reduced.

Serve with risotto, a vegetable and the spinach rice soup below and you have a meal that your family will adore!

Always a huge success and so simple to make!

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Spinach Rice Soup

2 bags of spinach (torn into small pieces - I remove the center stems)
1 tsp. minced garlic (optional, but highly recommended!)
1 tsp. olive oil
1 small onion (chopped fine)
6 cups chicken broth
� cup Arborio rice

Saute the onion and garlic in olive oil over a low heat until onion appears translucent.
While onion and garlic are cooking, wash spinach well, but do not dry.
Place spinach in large pot over low heat for approximately 2-3 minutes or until spinach has thoroughly wilted.
Add chicken broth, onion and garlic and cook over low heat for about � hour.
Add Arborio rice and cook another 30-40 minutes or until rice opens completely.
Serve with a sprinkling of parmesan cheese.

PRELIBATA ZUPPA DI SPINACI!!

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Grilled Steak Salad

for steak....

1 - 16 oz. New York Strip steak
juice of one small lemon
olive oil
pepper to taste - fresh ground is always best

Whisk together juice of lemon, olive oil and pepper.
Marinate steak in mixture for approximately 10 minutes.
Heat grill on high, place steak on high to sear on both sides,
(it only takes a minute or two to sear the steak)
turn heat down to medium and cook steak as desired (best at medium rare!)

for salad....

red and green leaf lettuce or mixed baby greens work wonderfully
chopped and seeded tomatoes
steamed asparagus or steamed green beans
red onion
thinly sliced pear
chunky bleu cheese dressing
(if chunky bleu cheese dressing is not available this turns out well with a vinaigrette dressing of your choosing
with some fresh bleu cheese crumbled in.)
croutons if desired

Mix together greens, tomato, onion and dressing and top with pear, asparagus (or green beans) and thinly sliced steak.

A delicious summer salad that is a meal in itself!