The dish is very light in fat and calories and big on flavor and nutrition. Looks lovely when served family-style on a decorative platter, along with a nice basket of rustic breads.
1 skinless boneless chicken breast, well trimmed and pounded flat to about 1/4 inch or slightly thicker
1 slice prosciutto trimmed of any fat
1/4 teaspoon ground turmeric
1-2 fresh sage leaves
salt and freshly ground pepper to taste
3-4 ounces fresh spinach
1 small clove garlic minced
1 teaspoon olive oil
1 teaspoon fresh lemon juice
Directions
Heat a nonstick pan over medium-high until hot. Add oil, distribute and wait 30 seconds. While the pan is heating, sprinkle each chicken breast with 1/8 teaspoon salt and pepper.
Place the sage leaves in the center of each chicken breast and then wrap the entire breast in prosciutto, covering the sage leaves.
When the pan and oil are hot (but not smoking), add chicken breasts, with the prosciutto seam down. Saute until browned and flip over, repeating on the other side, about 4 to 5 minutes per side.
Remove chicken from pan, and keep warm. Add minced garlic to pan, and saute 1 minute. Add spinach, tossing to wilt. Stir in lemon juice and sprinkle with a tiny pinch of salt and pepper.
Place spinach on a plate, topped with the chicken.
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