Almost chicken saltimbocca

2 chicken breasts
200g spinach

several sliced prosciutto
couple dried apricots
parmezan
olive oil
salt, pepper
lemon juice 3 tb.s.
chicken stock 250ml

Place prosciutto, small piece of cheese and some spinach on top of every chicken cottlete, add chopped apricot, roll and secure with a toothprick or thread, fry on olive oil for couple of minutes from both sides until brownish, then add lemon juice, stock and season. Cook for about 20 minutes, until ready. Take all thread or toothpricks out and serve!