Chicken Saltimbocca

 

I've been trying to eat healthier.  More veggies, less carbs.  Which I've been good at for the most part.  But also I've started paying attention to overall calories.

With the help of a great app called MyFitnessPal, counting all of this is much easier.  Cause honestly, who wants to count anyway.  Since the app does it all for you it really opens your eyes to your daily intake, and helps you make better choices.

Some days I'm good and some days I'm not so good.

Today was a good day! 

I started searching through my library of cookbooks and hit a goldmine I had forgotten I had.  A wonderful special publication called "Eatinglight, 400 calories or less".  Perfecto!  So I opened that puppy up and started to search for the perfect dinner to make. 

This is what I came up with.  Chicken Saltimbocca, served along some mixed greens dressed with a wine and lemon warm sauce.  A delishhh Italian dish, that was varied to make it lighter.  295 calories per serving good!  And only 10 grams of fat and 3 grams of carbs!  Can you say WOOHOO!

So off to the kitchen MGG and I went and whipped up this dish super quick.  It was done in about 30 minutes. We added a couple of sliced cucumbers and tomatoes to our greens for good measure.  Can't have too many veggies!  So what did we think?  Easy, quick, delicious , and best of all tasty!  

Try this version.  I know you will enjoy every bite.

Chicken Saltimbocca

Adapted from Good Housekeeping, Eatinglight 400 calories or less

Serves 4

4 slices thinly sliced prosciutto

2 oz Blue Cheese, crumbled

4 medium boneless, skinless chicken breasts

2 t olive oil

½ c dry white wine

1 T fresh lemon juice

1 bag of mixed baby greens

On large work surface or cutting board lay prosciutto slices in a row.  Evenly divide Blue Cheese and place in center of prosciutto slices.  Place 1 chicken breast across the mound of Blue Cheese.   Wrap the chicken breast with the prosciutto.  Make sure to press firmly to enclose the cheese, ensuring the cheese does not leak out during cooking. 

In a large skillet over medium high heat add oil and heat.   Add the chicken, cheese side down, and cook 6 to 7 minutes.  Turn the chicken over an cook an additional 6 to 7 minutes or until cooked through and golden brown.  Transfer to a plate covering with foil to keep warm. 

To the skillet, add the wine and lemon juice off the flame.  Place back on the burner and boil over medium high heat 2 minutes until reduced by half.  Stir to loosen any browned bits in the bottom of the skillet. 

Place greens in large bowl and toss with wine mixture.  Arrange the greens on 4 dinner plates and top with chicken.  Serve and enjoy!


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