Chicken Saltimbocca (Keto, Low-Carb, Gluten-Free, Grain-Free & Dairy-Free Option)
Saltimbocca is an Italian classic. Although it is traditionally made using veal, this chicken saltimobocca version is just as delicious! Even better yet, it's Keto-approved!
Equipment
- Large Skillet or Sauté Pan
- Spatula
- Baking Sheet
- Parchment Paper
- Measuring Spoons
- Sharp Knife or Meat Tenderizer
Ingredients
- 1½ Pounds Chicken Breasts
- ¾ Tsp Himalayan Pink Salt
- ¾ Tsp Garlic Powder
- ¾ Tsp Ground Sage
- 2 Ounces Prosciutto Ham
- 2 Tbsp Butter
- 2 Ounces Mozzarella or Provolone Cheese Slices
- 4-6 Optional: Fresh Sage Leaves
Instructions
- Either butterfly the chicken or place the chicken between 2 pieces of parchment paper and pound it until it is only a ½" thick.
- Sprinkle chicken with salt, garlic powder and sage.
- Place 1 slice of prosciutto ham on each chicken breast, gently pressing the pieces together until the ham adheres to the chicken.
- Melt the butter in a large skillet over medium heat. Place the chicken in the skillet with the prosciutto ham side down. Cook for about 2 minutes, or until the ham is browned.
- Flip the chicken over in the skillet and cook for another 5 minutes.
- Meanwhile, preheat the over to 350°F. Line a baking sheet with parchment paper. Place the chicken on the baking sheet, with the prosciutto ham side up.
- Top each piece of chicken with slices of mozzarella or provolone cheese. Bake for 10 minutes, or until the cheese is melted.
- Optional: If you want the cheese to be browned more, you can finish the chicken in the broiler for 4 minutes.
- Optional: Top each chicken breast with a fresh sage leaf, if desired.
Notes
Nutrition Facts (SparkPeople.com)
4 Servings
Amount Per Serving:
- Calories 324.7
- Total Fat 13.0 g
- Saturated Fat 8.1 g
- Polyunsaturated Fat 0.5 g
- Monounsaturated Fat 0.6 g
- Cholesterol 140.8 mg
- Sodium 557.0 mg
- Potassium 206.7 mg
- Total Carbohydrate 0.5 g
- Dietary Fiber 0.1 g
- Sugars 0.2 g
- Protein 48.4 g