Chicken Saltimbocca

About

While Saltimbocca is classically made with veal, this alternative Keto chicken recipe is just as enticing. You can make the entire recipe and have your dinner meals prepped for additional days. The ingredient list is quite simple; the sage really does all the talking in the flavor profile. Who knew a low-carb dinner could be so elegant? Chicken Saltimbocca tastes wonderful alongside grilled low-carb vegetables or a mixed green salad.

Is Chicken Keto?

Chicken is a lean source of protein, particularly when you are using breast meat over the fattier cuts or skin-on meat. To make the best Keto chicken breast recipes it is important that you always pair the chicken with additional sources of fat. For this low carb chicken breast recipe we have added tender prosciutto and oozy mozzarella for a boost of fats as well as flavor.

Tips for Moist Chicken Breast

It can be easy to overcook chicken breasts, and no one wants tough, dry chicken for dinner! This recipe requires that you pound the chicken breasts before cooking. This thins the meat helping it to cook faster and more evenly, minimising the chances of drying the meat. It is also crucial to ensure that the chicken is cooked over a medium heat. Cooking over too high a heat will dry out the outside of the chicken before the center has had a chance to cook through. Following these tips will help ensure you the best Keto chicken every time!

Ingredients

24 oz, boneless, raw, without skin (yield after cooking) chicken breast
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon spices sage ground
2 ounce prosciutto ham
½ tablespoon olive oil
2 oz cheese mozzarella whole milk

Instructions

Place the chicken breasts (4, 6-oz. pieces) between two pieces of wax paper. Pound the chicken breasts to an even ½ inch thickness. Evenly distribute the salt, pepper, and sage across the exposed sides. It is crucial to make sure the chicken breasts are of the same thickness to ensure an even cooking throughout.
Take a slice of prosciutto and lay over the top of one of the chicken breasts. Gently press the prosciutto down so it adheres to the chicken slightly. Repeat with the remaining prosciutto so that each chicken breast is covered in a slice of the ham.
Heat the olive oil in a skillet over a medium heat. Place two of the chicken breasts, prosciutto side down, in the skillet. Maintain a medium heat to ensure you do not overcook or dry out the meat.
Cook the prosciutto side of the chicken for about 2 minutes, or until the prosciutto is lightly browned and a little crispy. Carefully flip the chicken breasts over and cook for an additional 5 minutes. Cook the final 2 chicken breasts in the same way.
Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with tin foil and lightly oil. Arrange the cooked chicken breasts in a row across the lined tray, prosciutto side up.
Slice the fresh mozzarella cheese into 16 even discs and arrange across the tops of the chicken breasts. Transfer the sheet pan to the oven and bake for about 10 minutes. To get the cheese golden brown, finish the tray off under a broiler for an additional 4 minutes.
Serve hot and garnish with fresh sage leaves if you wish. These make great leftovers for additional lunches or dinners. Serve with low carb vegetables or a hearty side salad.