Who
doesn’t love prosciutto?! Prosciutto gets all crispy and delicious and is the
perfect flavor to complement the crispness of lemon. One of my favorites
dishes is Chicken or Veal Saltimbocca, but as I try to stay away from pasta and
remain Primal I need to get my fix without falling off the path of what I am
doing. This plate gives me that experience without the guilt. But don’t just
take my word for it, try it yourself and see!
4-6
servings
INGREDIENTS:
4
chicken breasts
2-4
T fat of choice: coconut or olive oil, butter, animal, etc.
9
oz fresh spinach
4
oz prosciutto, torn into pieces
2
shallots (or ½ medium onion), chopped
2
cloves of garlic, minced
1
Meyer lemon (regular lemon would work, too, but Meyer lemons are ridiculously
amazing in here)
salt
and pepper
pinch
garlic powder
Optional
ingredients if you eat dairy:
1/3
cup feta cheese
sprinkling
of Romano
*Feta
and Romano are excellent, healthy choices if you can eat dairy. Romano is
almost always made from the milk of grass fed sheep and feta is also usually
made from the milk of grass fed goat or sheep.
DIRECTIONS:
Preheat
your oven to 375.
In
a 9×13 baking dish, add 1-2 T fat of choice. Salt and pepper both sides of your
chicken breast and add a small sprinkle of garlic powder to them.
Bake
for 20 minutes.
While
the chicken is baking, add 1-2 T of fat to a large skillet over medium heat.
Add
your shallots (or onion) and garlic and cook for one minute.
Add
the prosciutto and spinach to the pan and cook just until the spinach wilts. It
won’t take very long at all.
Remove
the skillet from the heat.
Once
your chicken has baked for 20 minutes, remove the dish from the oven and spread
the spinach mixture evenly over each chicken breast. If you are using the
cheese, sprinkle the romano over each spinach topped breast and then add the
feta.
Cut
¾ of the Meyer lemon into very thin slices and make sure to remove the
seeds. Place the slices over the chicken breasts. Squeeze the juice from
the remaining ¼ of lemon over all the chicken breasts.
Place
the baking pan back into the oven and bake for 20-25 minutes, until chicken is
cooked throughout. Let rest 5 minutes before serving. Enjoy!
And
yes, you can eat the whole Meyer Lemon slice – rind and all! It’s amazing!
