It sounds and tastes complicated, but chicken saltimbocca is just a delicious way to fancy up chicken breast. Try it whenever you need some special occasion food, whether or not it's a special occasion.
Place two sage leaves on top of each chicken breast. Wrap each breast with two slices of prosciutto. Repeat until the sage, prosciutto, and chicken are used up.
Heat half of the oil in a non-stick pan over medium heat. Cook the chicken breasts for three to five minutes per side, or until golden and cooked through. Work in batches if needed. Remove and set aside.
Deglaze the pan with lemon juice and water, scraping up any browned bits with a wooden spoon. Cook for an additional minute to reduce the liquid slightly. Set the liquid aside with the chicken to keep warm.
Add the remaining oil to the same pan. Once warm, add the cauliflower rice to the same pan and cook for three to five minutes or until cooked to desired doneness.
Divide the cauliflower rice evenly between plates. Top each plate with chicken and top with any additional liquid from the pan. Enjoy!
2 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
