Savory Chicken Saltiambocca
2 Organic chicken breast's pounded thin (you can double this recipe easily)
1/3 cup whole wheat flour
3 - 4 tbspns coconut oil
2 tsp chopped organic fresh sage (or 1 tsp dried sage)
2 slices all natural/organic prosciutto
1/4 lb fresh all natural mozzarella cheese, thinly sliced
3/4 cup white wine - ie. Sauvignon Blanc
Fresh ground pepper
Kosher salt
Heat the coconut oil in a medium sized pan
While pan is heating, season chicken breasts with salt and pepper
Dredge chicken breasts in whole wheat flour and shake off excess
Once pan (and oil) are hot, add the chicken breast and cook until browned, about 5 - 7 minutes depending on the thickness
Flip the chicken breast and brown another 4 - 5 minutes, or until done (firm when pressed)
Turn down the heat all the way to low
Add the chopped sage evenly on top the chicken breasts
Place the mozzarella on top so the chicken is evenly covered
Place a lid tightly over the pan until the cheese melts
Remove chicken breasts from pan and place on a platter, cover with tin foil and set to the side
Turn the heat back up high until the pan starts to crackle
Add the wine, scrapping up the bits on the bottom of the pan, until wine is reduced to about half
Remove from heat and let thicken about 5 minutes
Plate chicken breast, pour some of the wine reduction on top, garnish with a whole sage leaf
Roasted Garlic and Parmesan Green Beans
1 tbspn coconut oil
1/4 lb organic, fresh, trimmed green beans
1 cup water
4 - 5 organic garlic cloves, minced
2 tbspn freshly grated all natural Parmesan cheese
2 tsp kosher salt
Black pepper
Heat oil and garlic in a pan until lightly browned, about 3 - 5 minutes
Add green beans to the pan and cook another 3 - 5 minutes
Add the water, cover with a lid, turn the heat to medium and let cook until softened
Once water is gone, add salt and pepper to taste
Plate beans and sprinkle with Parmesan cheese - serve and enjoy!
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