Chicken Saltimbocca with Wilted Spinach

This sounds SO good to me!!
(serves 4)

4 boneless, skinless chicken breasts (8 oz. each) with the tenders removed
Kosher* salt and freshly* ground pepper
1 cup flour
8 large sage leaves
8 large, thin slices (about 4 oz. each) prosciutto di Parma
2 T. EVOO
2 T. Kerrygold* butter
4 cloves garlic, chopped
1 lb. baby spinach, stems removed*
Freshly grated nutmeg, to taste
1/2 lemon, juiced (2 T.)

Preheat oven to 175. cut each chicken breast in half horizontally to form 2 thin cutlets; place between 2 sheets of plastic wrap. Using a meat mallet, pound to 1/4" thickness. Season with S&P. Place the flour on a plate; dredge the chicken through on both sides, shaking off excess. Top each cutlet with 1 sage leaf, then wrap in 1 slice of prosciutto, tucking the ends under on the cut side of the chicken. In a large skillet, heat 1 T. oil (one turn of the pan), over med.-high heat. Add 1 T. butter; when it stops foaming, add half the cutlets, cut side up. Cook until the prosciutto is crispy and golden, 3-4 mins. per side. Transfer cutlets to a baking sheet and keep warm in the oven. Add the remaining 1 T. butter to the pan, and repeat with the remaining cutlets. Add the remaining 1 T. oil to the skillet. Add the garlic and stir until aromatic, about 1 min. Add the spinach; stir until wilted, 2-3 mins. Add the nutmeg and season. Douse the greens with the lemon juice. Divide the cutlets among 4 plates, and serve with the spinach.

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Love,

MM