If you haven’t heard of eMeals, you are SO missing out!  It’s a meal planning service that makes my life so much easier on busy days.  I’m lucky enough to be working with them as an ambassador, so I get to share some of the awesome food we make along with the recipes so you can try them out at home!

Each week you get a new set of recipes emailed to you, complete with a shopping list and easy-to-follow directions.  They have an awesome app you can use that makes the shopping and preparation fast and simple.  No need to print anything or make a list on a separate sheet of paper!  eMeals offers 12 different dinner plans to choose from, and you can even customize them specifically for the store you shop at the most!  We’re currently using the Mediterranean plan, though I’ve tried out Clean Eating, Classic, and Simple Gourmet in the past as well, and they’ve all been fantastic.  It’s less than $5.00 a month for the yearly membership, and trust me, it is so worth it with the time you’ll save planning out meals and shopping trips!

Tonight we had the Chicken Saltimbocca and it was absolutely amazing.  The kids loved it and so did we.  It’s definitely going on my list of things to make on a regular basis.  I know you’re going to love it too!

Chicken Saltimbocca

Ingredients:
3 boneless, skinless chicken breasts, cut in half lengthwise
½ teaspoon salt
½ teaspoon pepper
12 thin slices prosciutto (about 3 oz)
10 oz package chopped frozen spinach, thawed
1½ cups freshly grated Parmesan cheese
¼ cup olive oil, divided
1 cup chicken broth
2 tablespoons fresh lemon juice
2 tablespoons butter

Directions:
1.  Cut each chicken breast half in half again horizontally to make 12 cutlets.
2.  Pound cutlets to about ¼-inch thickness; sprinkle with salt and pepper.
3.  Top each cutlet with 1 slice prosciutto.
4.  Squeeze excess moisture from spinach; divide spinach evenly among cutlets.
5.  Top each cutlet with 2 tablespoons cheese.
6.  Roll up; secure with wooden picks.
7.  Heat 2 tablespoons oil in a large skillet over medium-high heat.
8.  Add half of cutlets to pan; cook 2 to 3 minutes on each side or until done.
9.  Repeat procedure with remaining oil and cutlets.
10.  Set cutlets aside and keep warm.
11.  Add broth and juice to pan; bring to a boil.
12.  Cook until reduced to ¼ cup; remove from heat and stir in butter.
13.  Serve sauce over cutlets.

This post contains affiliate links.  As an ambassador, eMeals has provided me with a free membership in exchange for sharing how awesome I think their service is.  And it really is awesome y’all!