Low-Carb Prosciutto Wrapped Italian Chicken
"Low-Carb Prosciutto Wrapped Italian Chicken delivers maximum Mediterranean flavor in just ONE PAN. You'll love this easy, healthy recipe that can be made in 30-minutes. It's low-carb, keto diet friendly and gluten-free. Skip the parmesan to make it dairy free. If you don't have an oven-proof frypan, transfer the browned chicken to a baking dish and add the tomatoes, asparagus and olives. Pour in the stock and lemon juice and bake in the oven for 13-15 minutes or until chicken is cooked through."
NotesNo ovenproof skillet? Transfer the browned chicken to a baking dish and add the tomatoes, asparagus and olives. Pour in the stock and lemon juice and bake in the oven for 13-15 minutes or until chicken is cooked through.
Dairy-free? Skip the parmesan cheese and sprinkle over some fresh basil leaves
Leftovers? The prosciutto wrapped chicken is delicious reheated the next day for lunch. It will keep in the fridge for 2 days.
Serves2 people
Preparation Time10 min
Cooking Time20 min
Cooking Vessel Size12 inch oven safe frypan
Ingredients
- 10 ounce cherry tomatoes
- 5 ounce asparagus
- 1 tablespoon extra virgin olive oil
- 1 pound chicken breast cut in half horizontally
- 2 ounce prosciutto or 8 slices
- 1 cup black olives
- 1 cup chicken broth
- 2 tablespoon lemon juice
- 1 ounce shredded parmesan cheese
- 6 Basil Leaves, to serve
-
Preheat the oven to 400F (200c)
-
Place a large oven-proof frypan over medium-high heat
-
Wrap each chicken piece in 1 or 2 slices of prosciutto and season with pepper
-
Heat 1 tbsp of the oil and cook chicken/prosciutto parcel for 1 minute on each side or until browned
-
Remove pan from heat and add the tomatoes, asparagus and olives to the pan
-
Pour in the stock and lemon juice