Low-Carb Prosciutto Wrapped Italian Chicken
Low-Carb Prosciutto Wrapped Italian Chicken delivers maximum Mediterranean flavor in just ONE PAN. Nestle tomatoes, olives and asparagus around a centerpiece of prosciutto-wrapped chicken and take a trip to Italy tonight!
Servings 2
Calories 594kcal
Ingredients
- 10 oz cherry tomatoes
- 5 oz asparagus
- 1 tbsp extra virgin olive oil
- 1 lb chicken breast cut in half horizontally
- 2 oz prosciutto or 8 slices
- 1/2 cup black olives
- 1/2 cup chicken broth (stock)
- 2 tbsp lemon juice
- 1 oz shredded parmesan cheese
- Basil leaves to serve
Instructions
- 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
- Bake for 13 minutes or until the chicken is cooked through
- Serve with freshly grated parmesan and basil leaves
Notes
- Tip for preparing asparagus - to trim asparagus quickly, simply bend the stem at the woody, thicker end, and it will break off. Discard the thick end.
- Serving carb eaters? Serve with garlic bread for carb eaters or crusty bread
- No 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.
Nutrition
Calories: 594kcal | Carbohydrates: 11g | Protein: 60g | Fat: 33g | Saturated Fat: 9g | Cholesterol: 176mg | Sodium: 1424mg | Potassium: 1412mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1550IU | Vitamin C: 48.9mg | Calcium: 219mg | Iron: 3.9mg