500 Low-Carb Recipes by Dana Carpender

Author:Dana Carpender
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2002-07-07T16:00:00+00:00

Saltimbocca

Who says all Italian food involves pasta?

4 boneless, skinless chicken breasts

¼ pound prosciutto or good boiled ham, thinly sliced

40 leaves fresh or dry sage (fresh is preferable)

2 tablespoons butter

2 tablespoons olive oil

½ cup dry white wine

1. Place a chicken breast in a large, heavy, zipper-lock bag and, using a hammer, meat tenderizer, or what-have-you, pound it until it’s ¼ inch thick. Repeat with the remaining chicken breasts.

2. Once all your chicken breasts are pounded thin, place a layer of the prosciutto on each one, scatter about 10 sage leaves over each one, and roll each breast up. Fasten with toothpicks.

3. Melt the butter with the olive oil in a heavy skillet over medium heat. Add the chicken rolls and sauté, turning occasionally, until golden all over.

4. Add the wine to the skillet, turn the burner to low, cover the skillet, and simmer for 15 minutes.

5. Remove the rolls to a serving plate, and cover to keep warm. Turn the burner up to High, and boil the liquid in the skillet hard for 5 minutes, to reduce. Spoon over rolls, and serve.

Yield: 4 servings, each with 2 grams of carbohydrates, no fiber, and 37 grams of protein.

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