Amazing Chicken Saltimbocca Over Cauliflower Rice & Grilled Asparagus | Rockin Robin Cooks
Channel: Rockin Robin Cooks
Date: 2020-03-11

Try this chicken saltimbocca over cauliflower rice with a pan sauce and grilled asparagus. Dinner never tasted so delicious! I will show you how to get the most flavor into this dish.
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Chicken Saltimbocca Recipe

Ingredients:

2 large chicken breast butterflied (cut in half lengthwise)
4 slices of prosciutto
½ onion, diced
⅓ cup gluten free flour or regular flour
5 whole leaf fresh sage leaves
5 sage leaves chopped
2 tbsp. Olive oil
2 Tbsp. butter

Pan Sauce:
3 sage leaves chopped
⅓ cup white wine
⅔ cup chicken broth
1 Tbsp butter
3 cloves garlic, minced
2 Tbsp. onion, minced

Cauliflower Rice:
½ cup yellow onion, diced
1 package cauliflower rice, I got mine at Trader Joe’s
2 cloves garlic, minced
¼ cup chicken broth
Pinch of salt

Asparagus:
½ lb organic asparagus, rinsed and trimmed
Drizzle of olive oil
Pinch of salt

Directions:
Cut each butterflied chicken breast in half so you have 4 pieces. Cover with plastic wrap and pound until ½ inch thick.  Sprinkle each breast with the chopped sage and then wrap each breast with 1 slice of prosciutto.

Dredge or coat each breast with flour, shaking off the excess and place on a plate.

At the stove, preheat 3 pans over medium heat. In the smaller pan for the cauliflower place 1 tablespoon of oil and when it’s hot, add the diced onion. Saute for 3 minutes and then add the garlic and cook 1 minute longer.
Add the cauliflower rice, a pinch of salt and the chicken broth. Stir to combine. Lower the temperature and cover for 1 to 2 minutes. Turn off the heat and partially remove the lid.

Drizzle olive oil over the washed and trimmed asparagus. Season with a little salt and toss with your clean hands or use tongs.

Place the asparagus on a grill or frying pan over medium heat. Use tongs to toss every few minutes until crisp tender. Keep warm.

In a stainless steel fry pan add 2 Tablespoons of olive oil over medium heat. Once warm add the whole sage leaves. After a minute or so add 2 Tablespoons of butter to the pan and once that melts add the prosciutto covered chicken carefully to the pan, seam side down.

Cook the chicken for 4 to 5 minutes per side or until the chicken has an internal temperature of 165 degrees F. Remove the chicken and sage leaves from the pan and keep warm.

To the pan add 2 Tbsp. of onion and saute for 3 or 4 minutes over medium low heat. Then add the garlic and chopped sage and cook for an additional minute. Then add the wine and bring to a simmer, stirring with a wooden spoon to loosen any brown bits stuck to the bottom of the pan. Reduce the liquid by half and then add the chicken broth and a pinch of salt. Continue to simmer for 5 more minutes. Add the butter and stir. Once the butter is incorporated the sauce is done.

To serve: place some cauliflower rice on a plate and top with a chicken breast and drizzle with the pan sauce. Place the asparagus alongside the chicken and enjoy this low carb dinner!

Thanks for watching and sharing!
Rockin Robin
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