Take a trip to the S. of France!

Over the past several years, I've had the fortunate opportunity to visit my cousin in the South of France at about this time of year. As the weather begins to make way for warmer weather here in the NW, I'm reminiscing of some lovely dinners on my cousin's pool side patio facing the ocean. Our evenings there are always memorable ones, as you can probably imagine!

Here's a recipe that takes me back to the S. of France every time I make it. All you need is a nice glass of rose and you'll be transported, too.

Chicken Saltimbocca with Spinach and Roasted Tomatoes
Serves 4

4 skinless, boneless chicken breasts (3-4oz.), pounded to about 1/2“ thickness.
4 thin slices prosciutto, trimmed of any fat.
8 fresh sage leaves
4 ripe tomatoes
2 tablespoons feta cheese
16 oz. fresh baby spinach
1 large garlic clove, minced
1 tablespoon lemon juice
2 tablespoons olive oil
Salt and pepper

Preheat broiler- low setting

Meanwhile, cut tomatoes in ½ and take out a slight bit of the core to make a small indent about the size of a nickel. Place 1 ½ tsp. feta on each tomato half. Place in a baking dish or on a jelly roll pan lined with tin foil. Set aside

Heat 1T oil in a large, non-stick skillet over med-high heat. While the pan is heating, sprinkle chicken breasts lightly with ¼ teaspoon each of the salt and pepper. Place 2 sage leaves in the center of each breast, and then wrap the breast in a slice of prosciutto (like a belt), covering the sage leaves and overlapping the ends underneath. Place chicken in the hot pan, seam side down, cooking until lightly browned, about 4-5 min. Repeat with other side. When finished, remove from pan and keep warm.

Place tomatoes under broiler, and broil until cheese is beginning to melt, approx. 5 min.
While the tomatoes are cooking, place the chicken skillet back on the stove at med-high heat and add 1 tsp. olive oil to pan. When hot, but not smoking, add garlic and saute for approx. 1 min. Add spinach, a bit at a time, tossing gently until mostly wilted. Sprinkle with lemon juice and a pinch of salt and freshly ground pepper.

Serve by dividing spinach onto 4 plates, and topping the spinach slightly with 1 chicken breast. Place tomatoes on plate alongside. This also makes a beautiful presentation on a platter if you prefer to serve it family style. The chicken tastes great the next day, too, at any temperature.

I hope you enjoy this as much as I do whenever I need a little "je ne sais quoi"!

Bon Appetite mes amis!