Chicken Saltimbocca

As previously discussed, my girlfriend Laura is awesome. One of her best qualities is that she loves to cook and is amazing at it. So when I tell her about this slow carb diet I am on, she views it as a challenge to make me the best possible meals while remaining on plan.

Last night, we had Chicken Saltimbocca, a traditional Italian dish with some steamed asparagus. To give you a little insight into how good of a cook Laura is, this dish tasted better than it looked which is hard when it looks like this:

Even if I am a crumby photographer...

So, here is how you make it (at least Laura's way)

-Take about a pound and a half of chicken breast and slice the breasts about in half. Make sure they are somewhat thin, but still leave a lot of surface area.

- Take a couple leaves of Sage and roll them up in a slice of prosciutto. 

- Wrap the newly thin chicken breast around the prosciutto/herb concoction. Tie the wraps up with string or stab it with some tooth picks.

- Put a pan on medium heat and throw down a grip of butter (ok, so it's not quite as on plan as I first led you to believe, but if you want to try it healthy, use olive oil)

- Sear the chicken on both sides until it looks golden brown and pretty.

- Put in about a cup of white wine as well as some capers. Loosely cover the pan and cook until the wine reduces, or you get too hungry and have to eat.

Try it out, you'll thank me.