Description
A keto friendly dinner that’s covered in a creamy lemon artichoke sauce.
Ingredients
Scale
- 2 large chicken breasts
- 2 pieces of prosciutto per chicken breast
- 2 pieces of fresh mozzarella per chicken breast (I used the log that is labeled thinly sliced, but you can cut your own)
- 1 bag fresh spinach
- Salt and pepper to taste
- Vegetable or canola oil for cooking
For the lemon artichoke cream sauce:
- 1 tbsp butter
- 2 tbsp canola oil
- 1 tbsp minced garlic or 3 cloves
- 1 large stem rosemary, finely chopped
- 10 oz chicken broth
- 1 pack herbed Boursin
- Remainder of spinach
- 2 cups marinated artichokes
- 3 lemons, juiced
- 1 cup Pecornino Toscano, grated
Instructions
- Cut chicken breasts in half length wise to create two thinner pieces of chicken (butterfly cut), place in-between two pieces of plastic wrap and pound out the chicken until even in thickness.
- Lay two pieces of prosciutto, over lapping each other slightly side by side, then lay chicken cutlet in the middle of the prosciutto. Season with salt and pepper to your liking.
- Towards the middle top place one piece of mozzarella one small handful spinach then another piece of mozzarella on top to secure the spinach.
- Roll down into a roll and secure with a piece of twine.
- Heat your cast iron lightly coat in oil. Sear the outside of the chicken rolls until crisp.
- Take out skillet and set aside.
For the lemon artichoke cream sauce:
- In the same skillet, place all ingredients into the skillet, and mix until combined.
- Heat until spinach is wilted. Add chicken roll ups back into the pan, place in the oven at 350 degrees, and bake for 20-25 minutes.