#prosciuttolove

A simple yet flavorful dish combining the crunchiness of asparagus with the savory taste of prosciutto. Perfect for those following a Whole30 or Paleo diet.

Ingredients: 12 asparagus spears, trimmed. 6 slices prosciutto. 2 tbsp olive oil. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Add salt and pepper to the asparagus spears and toss them with olive oil. Place a slice of prosciutto around the end of each asparagus spear. On a baking sheet with parchment paper on it, put the asparagus that has been wrapped. Put it in the oven for 12 to 15 minutes, or until the prosciutto is golden and the asparagus is soft.

Prep Time: 10 minutes

Cook Time: 15 minutes

A delicious gluten-free twist on the classic Chicken Saltimbocca recipe, featuring crispy prosciutto, savory sage, and gooey melted provolone cheese. This low-carb and keto-friendly version are perfect for those following a gluten-free lifestyle.

Ingredients: 4 boneless, skinless chicken breasts. 8 slices prosciutto. 4 slices provolone cheese. 1/4 cup almond flour. 1 teaspoon dried sage. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Preheat the oven to 375F 190C. Place the chicken breasts between two sheets of parchment paper and pound them until they're about 1/4 inch thick. Season each chicken breast with salt, pepper, and dried sage. Wrap 2 slices of prosciutto around each chicken breast. Sprinkle almond flour evenly over the prosciutto-wrapped chicken breasts. Heat olive oil in a skillet over medium-high heat. Carefully place the chicken breasts in the skillet and cook until the prosciutto is crispy and golden brown, about 3-4 minutes per side. Transfer the chicken breasts to a baking dish and top each with a slice of provolone cheese. Bake in the preheated oven for 10-12 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. Serve hot, garnished with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

A delicious gluten-free twist on the classic Chicken Saltimbocca recipe, featuring crispy prosciutto, savory sage, and gooey melted provolone cheese. This low-carb and keto-friendly version are perfect for those following a gluten-free lifestyle.

Ingredients: 4 boneless, skinless chicken breasts. 8 slices prosciutto. 4 slices provolone cheese. 1/4 cup almond flour. 1 teaspoon dried sage. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Preheat the oven to 375F 190C. Place the chicken breasts between two sheets of parchment paper and pound them until they're about 1/4 inch thick. Season each chicken breast with salt, pepper, and dried sage. Wrap 2 slices of prosciutto around each chicken breast. Sprinkle almond flour evenly over the prosciutto-wrapped chicken breasts. Heat olive oil in a skillet over medium-high heat. Carefully place the chicken breasts in the skillet and cook until the prosciutto is crispy and golden brown, about 3-4 minutes per side. Transfer the chicken breasts to a baking dish and top each with a slice of provolone cheese. Bake in the preheated oven for 10-12 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. Serve hot, garnished with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

A delicious gluten-free twist on the classic Chicken Saltimbocca recipe, featuring crispy prosciutto, savory sage, and gooey melted provolone cheese. This low-carb and keto-friendly version are perfect for those following a gluten-free lifestyle.

Ingredients: 4 boneless, skinless chicken breasts. 8 slices prosciutto. 4 slices provolone cheese. 1/4 cup almond flour. 1 teaspoon dried sage. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Preheat the oven to 375F 190C. Place the chicken breasts between two sheets of parchment paper and pound them until they're about 1/4 inch thick. Season each chicken breast with salt, pepper, and dried sage. Wrap 2 slices of prosciutto around each chicken breast. Sprinkle almond flour evenly over the prosciutto-wrapped chicken breasts. Heat olive oil in a skillet over medium-high heat. Carefully place the chicken breasts in the skillet and cook until the prosciutto is crispy and golden brown, about 3-4 minutes per side. Transfer the chicken breasts to a baking dish and top each with a slice of provolone cheese. Bake in the preheated oven for 10-12 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. Serve hot, garnished with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes