Chicken Saltimbocca Keto style

 

Low carb chicken saltimbocca rolled in sage, prosciutto, and powdered in seasoned almond flour. It's easy to make and so full of flavor.

 

INGREDIENTS

FOR THE CHICKEN:

 

10 four once organic chicken thighs boneless & skinless

10 sage leaves

10 slices of prosciutto

1 cup almond flour

Olive or avocado oil

Kosher salt & pepper

 

FOR THE MASH:

1 large head cauliflower

¾ pound brussels sprouts

½ teaspoon dried thyme

1 clove garlic

¼ cup organic cream or whole milk

1 tablespoon grass-fed unsalted butter

¼ cup grated parmesan cheese

Avocado oil

Kosher salt & pepper

 

Pre-heat oven to 400 F for the mash. Break the cauliflower into large bite flowers and put them on a plate. Slice a thin sliver from the root end of the brussel sprouts and cut it in half lengthwise. Place the sprouts on the tray and season with 2 teaspoons of oil 1 teaspoon of salt and a few cracks of pepper. Enable the pan to shake well and roast in the oven for 30-35 minutes, before the vegetables are roasted in the spots. Start to warm the milk at the lowest heat setting and add more than 1⁄4 cup just in case you need it. If the veggies are finished, switch to the next stage below using the blender, you want to do this while the veggies are hot.

 

While the vegetables are roasting, start with the chicken. Season with a slight measure of salt and black pepper on both sides of the thighs, the prosciutto is salty, so don't rush. Place a piece of prosciutto on a plastic cutting board, place the chicken thigh in the center, and then place one leaf of sage in the center of the thigh. . Wrap the prosciutto firmly around the chicken.

 

Put the almond flour in a small baking dish or bowl and season with 1⁄4 teaspoon of salt and a few cracks of pepper, stir well. Transfer the chicken to the almond flour, press, turn and repeat, making sure all sides are coated. Put chicken on a plate or on a wire rack set over a sheet tray. Repeat the remaining chicken. Pre-heat a large non-stick pan with 2 tablespoons of oil slightly above medium heat. Once the oil is heated, add half of the thighs to the pan, and if the chicken doesn't sizzle instantly, wait before it gets hotter. Cook chicken for five minutes or until golden and crispy on the first hand. Flip it and repeat it. The goal is to crisp the prosciutto while cooking the chicken all the way through so change the heat if necessary. Repeat the chicken with the second batch and put aside.

 

When the vegetables come out of the oven, add just the cauliflower and the warm milk, parmesan, butter to the blender and grate the garlic clove with a microplane or fine grater. Blend at medium speed until smooth, you will need to add more milk if the mixture is too loose. If you don't have a mixer, you should use a potato masher. You can also need salt or cheese to check for seasoning. Move the purée to a clean bowl, cut the roasted brussel sprouts, then return to the purée and combine well.

 

End up serving the chicken with the purée and eat!