Greetings, Peeps! It’s a cool and rainy Monday morning here in New Yawk, and I’m taking advantage of the pollen free air to have all of my windows open and fans going full blast!
The pollen count here has been ridiculous the past few weeks, and I’ve been feeling the effects of it big time. I was hoping that moving out of South Carolina would make a a significant difference in my allergies, but so far it’s a no go – which is pretty depressing.
In a desperate attempt to cure my allergies from the inside out, I have gone on a strict allergen free diet which eliminates not only grains, but dairy, eggs, pork, chicken, anything processed, sulfurous veggies (I miss you cauliflower), chocolate, and COFFEE.
That’s right, I haven’t had a cup of coffee in FIVE. LONG. DAYS.
I have been drinking one cup of chai tea per morning so the caffeine withdrawals haven’t been too bad (read: I haven’t killed anyone yet,) but I do miss coffee A LOT.
Also cheese. And chicken. And flavor. And joy.
There was lots of flavor and joy a couple of weeks ago when I made this gorgeous Low Carb Caprese Stuffed Chicken though. Like the skipping about kind of joy that comes from a super easy recipe that tastes ABSOLUTELY AMAZING.
Summer ripe tomatoes, pungent sweet basil, and soft fresh mozzarella line the inside of these pretty roll-ups.
Then they are wrapped in a blanket of salty, tender Prosciutto – which also holds them together so you don’t have to tie or skewer them.
Finally, after being browned to perfection in a shimmering pool of olive oil, they are drizzled with a tangy, sweet, balsamic reduction.
You can serve these whole on a platter for family and/or guests to help themselves, OR you can take the time to cut them with a very sharp knife into pinwheels and overlap them on individual plates if you want to get fancy about it. (I didn’t – but if I was serving them to company I might have, depending on how many people I was having.)
This low carb chicken recipe has so many things going for it!
Melty cheese? Check.
Fragrant herbs? Check.
Perfect balance of salty and sweet? Check. CHECK.
If all goes well, I’ll be adding coffee, chicken, and the occasional dairy back into my diet in a month or so, but since I won’t be eating this again anytime soon, YOU should totally make it – because ONE OF US should be enjoying this phenomenal low carb recipe as much as possible this summer!
Seriously – it’s fantastic.
I pan-fried these so the Prosciutto would crisp up – then after they were browned on both sides I covered the pan and let them cook for another five minutes to make sure they cooked all the way through. Alternatively you could grill these over indirect heat, or even bake them for about 25 minutes in a 375 degree (F) oven.
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- 6 thin chicken breast cutlets, raw
- 1 large ripe tomato, sliced about 1/4 inch thick
- 6 slices fresh mozzarella
- 6 large basil leaves (or more)
- 6 slices prosciutto
- 2 Tbsp olive oil
- 2 Tbsp sugar free balsamic glaze
- Season the chicken cutlets with salt and pepper. Lay a chicken cutlet out flat on a cutting board. Top with a slice of mozzarella, a slice of tomato and one or two basil leaves. Roll the chicken up tightly around the tomato and basil. Wrap tightly with a slice of prosciutto and place seam side down on a parchment-lined baking sheet.
- Repeat with the five remaining chicken cutlets.
- Heat olive oil in a non stick or cast iron pan over medium heat.
- Add the chicken rolls seam side down to the hot oil. Cook for about 3 minutes or until golden brown.
- Turn and cook for an additional 3 minutes on the other side.
- Reduce heat to low and cover the pan. Cook for an additional 3-5 minutes or until the rolls are cooked through.
- (Alternatively you could grill them about 5 minutes per side over indirect heat, or bake them at 375 degrees (F) for about 25 minutes.)
- Place cooked chicken on a plate or platter. Drizzle with the balsamic reduction.
- You can purchase balsamic glaze in most grocery stores where you’d find the vinegar.
- Or, to make your own, boil 1 cup of sugar free balsamic vinegar in a small saucepan on the stove until shiny and thick enough to coat a spoon. It will have reduced to about 3 Tablespoons, and takes about 8 – 10 minutes. Don’t reduce too long or it will harden like candy and you’ll have to start over with fresh vinegar.