Prosciutto wrapped chicken stuffed with basil and cheese – low-carb lunch

Amazing taste – chicken and prosciutto! And if you add some spices and mozzarella it is lunch number one! With asparagus and arugula as a side dish, it is truly something special. Also, you can eat it if you’re on a low-carb diet. Healthy, tasty and nutritious, just perfect lunch.

Recipe for prosciutto wrapped chicken stuffed with basil and cheese

Ingredients that you need:

  • 2 boneless, skinless chicken breasts
  • 4 slices prosciutto
  • ½ cup basil leaves
  • 1 cup shredded mozzarella
  • ½ bunch asparagus, ends trimmed and cut into 2-inch chunks
  • 4 cups arugula
  • 2 garlic cloves, minced
  • 2 tbsp. extra-virgin olive oil
  • juice from ½ a lemon
  • pinch of salt and pepper

Preparation of prosciutto chicken:

At first, season chicken breasts with salt and pepper on both sides and leave a while to stand.

With a sharp knife, slice the chicken breast in half, but not all the way through. Layer 1/2 cup shredded cheese, followed by half the basil leaves. Sprinkle a little salt and pepper on top and fold the chicken breast flap back over.

Then lay the chicken breast on top of the 2 prosciutto slices and wrap around the stuffed chicken meat.

Heat the oil in a skillet over medium heat. Add the wrapped chicken breasts to the pan and sear on each side roughly 6 minutes, until the chicken is cooked through and prosciutto is nice and crispy. Then remove from pan and set aside to rest a few minutes.

Preparation of side dish:

Back in the pan, add a little more oil if needed and add the garlic. Fry 30 seconds, then add the asparagus and sauté 3 minutes, until crisp-tender. Toss in the arugula and wilt, about a minute. Add the lemon juice and season with a little salt and pepper.

Serve chicken over a sautéed greens, and enjoy.

Source: Bev cooks

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