Chicken Recipes/ Gluten Free Recipes

Chicken Saltimbocca with Cauliflower Rice as Risotto

Chicken Saltimbocca with Cauliflower Rice by 2sistersrecipes.com

Chicken Saltimbocca with Cauliflower Rice is a simple and scrumptious meal!  Boneless chicken breast wrapped with prosciutto and pan-seared until the prosciutto is crispy and crunchy and served with cauliflower rice as risotto.  Then the entire dish is topped with a buttery, wine glaze to make this meal more flavorful, which by the way exceeded my expectations!

Chicken saltimbocca is a twist on the expected Italian veal dish, and a low-carb meal when it’s served with cauliflower rice as risotto!  This is a delicious and satisfying dish without a lot of fuss!

 

You may have already seen or heard about this new grated cauliflower in supermarkets, as it happens to be the new thing!  You may have seen packages of riced cauliflower at your local supermarkets, but I found this one at Trader Joe’s.

Making cauliflower rice is very easy.  Break off the florets and throw them into your food processor and pulse a few times until they are finely chopped.   Easy -peasy!  And, if you make it yourself, it’s always better!

But whether you make cauliflower rice yourself or buy it in a package, when it’s sauteed, it transforms into a very light, soft texture, similar to steamed rice or even quinoa.

The cauliflower rice cooks up very quickly and served as “risotto” turned out delicious!  Best of all, it’s healthy, gluten free, and it  perfectly compliments this chicken saltimbocca.

 

For this risotto, simply saute garlic with onions for a few minutes.  Stir in some wine and add the riced cauliflower and simmer for a few minutes and finish off with some grated Parmesan cheese.  That’s it.

Chicken breasts are dusted with flour and then wrapped with prosciutto.  Then in the same skillet they are easily pan-seared for a few minutes on each side until the chicken is fully cooked.  Removed and set aside.  Then a quick buttery wine sauce is made in the same skillet, for easy clean up.

The crispy prosciutto gives the chicken its smokey and aromatic flavor.  While the cauliflower rice soaks up its delicious sauce.  It was so good, it was better than I ever expected.

The biggest problem with getting my photos every time I create a recipe,  is actually getting the photos before everyone loses their patience before we eat.  Unfortunately, I took these photos before I blended the cauliflower rice with the Parmesan cheese.  But trust me – when I finally blended it with the grated cheese, it was perfect!

And even better with the buttery wine gravy poured on top. YUM!

ENJOY!!

 

*You can follow along below, or jump down to the bottom of this post for our full recipe card. 

 

Chicken Saltimbocca with Cauliflower Rice as Risotto

  • 2 boneless chicken breasts – sliced each breast in half, and pounded
  • 1/4 cup flour, to dredge
  • 4 large fresh basil leaves
  • 4 slices Italian prosciutto
  • 3 Tbsp. olive oil – divided
  • 4 Tbsp. salted butter – divided
  • 1/2 cup white wine – divided
  • fresh cracked pepper to taste
  • 2 garlic cloves -diced
  • 1 small onion – finely chopped
  • 1 pound grated cauliflower or 1 large head, grated
  • 1/4 cup, plus 2 Tbsp. low-sodium chicken or vegetable broth
  • 1 Tbsp. fresh chopped parsley
  • salt and pepper to taste
  • 1/2 cup grated Parmesan cheese

Directions for Chicken and Cauliflower Risotto:

1. To grate cauliflower.  Place cauliflower florets into a food processor and pulse until it’s finely grated.  Transfer to a bowl and set aside.

2. In the large saute pan, heat 1 tablespoon of olive oil with 1 tablespoon of butter. Add garlic and onion and saute until they soften and become translucent, about 3 minutes.  Add the wine and allow the wine to reduce, about 2 minutes.

3. Add the grated cauliflower to the onion mixture and saute for about a 1 minute to flavor it.  Add 1/4 cup of chicken broth, fresh parsley and season with salt and pepper to taste. Cook the cauliflower until it’s tender to the bite, about 3 to 4 minutes.  Turn off the heat.  Stir in an additional tablespoon of butter and stir in grated Parmesan cheese.  Keep on stove top to keep warm until you are ready to serve.

4. To prepare the chicken.  In a small plate, add some flour and dust each piece chicken breast with flour on both sides.  Place a large fresh basil leaf on top and wrap with one slice of prosciutto. Set aside.
Repeat with each chicken until all 4 pieces are completed.

 

5. In a skillet, and on medium heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil and add the chicken breasts.  Pan sear the chicken wrapped in prosciutto until the chicken is fully cooked, about 3 to 4 minutes per side.  Transfer to a platter.

6. In the same skillet, melt 1 tablespoon of butter over medium heat, and add 1/4 cup of white wine and 2 Tbsp. chicken broth. Stirring until it reduces a little into a glaze. When butter-wine sauce slightly thickens turn off heat.  Transfer the chicken to a serving platter.  Pour the gravy over the chicken saltimbocca and serve with the cauliflower rice beside it.

Serves 4

Chicken Saltimbocca with Cauliflower Rice by 2sistersrecipes.com

 

Chicken Saltimbocca with Cauliflower Rice as Risotto
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Chicken Saltimbocca is a twist on the expected Italian veal dish, and a low-carb meal when it's served with cauliflower rice as risotto! This is a delicious and satisfying dish without a lot of fuss!
Ingredients
  • 2 boneless chicken breasts - sliced each breast in half, and pounded
  • ¼ cup flour, to dredge
  • 4 large fresh basil leaves
  • 4 slices Italian prosciutto
  • 3 Tbsp. olive oil - divided
  • 4 Tbsp. salted butter - divided
  • ½ cup white wine - divided
  • fresh cracked pepper to taste
  • 2 garlic cloves -diced
  • 1 small onion - finely chopped
  • 1 pound grated cauliflower or 1 large head, grated
  • ¼ cup, plus 2 Tbsp. low-sodium chicken or vegetable broth
  • 1 Tbsp. fresh chopped parsley
  • salt and pepper to taste
  • ½ cup grated Parmesan cheese
Instructions
To Grate Cauliflower:
  1. Place cauliflower florets into a food processor and pulse until it's finely grated. Transfer to a bowl and set aside.
  2. In the large saute pan, heat 1 tablespoon of olive oil with 1 tablespoon of butter. Add garlic and onion and saute until they soften and become translucent, about 3 minutes. Add the wine and allow the wine to reduce, about 2 minutes.
  3. Add the grated cauliflower to the onion mixture and saute for about a 1 minute to flavor it. Add ¼ cup of chicken broth, fresh parsley and season with salt and pepper to taste. Cook the cauliflower until it's tender to the bite, about 3 to 4 minutes. Turn off the heat. Stir in an additional tablespoon of butter and stir in grated Parmesan cheese. Cover and keep it on stove to keep warm until you are ready to serve.
To Prepare the Chicken:
  1. In a small plate, add some flour and dust each piece chicken breast with flour on both sides. Place a large fresh basil leaf on top and wrap with one slice of prosciutto. Set aside.
  2. Repeat with each chicken until all 4 pieces are completed.
  3. In a skillet, and on medium heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil and add the chicken breasts. Pan sear the chicken wrapped in prosciutto until the chicken is fully cooked, about 3 to 4 minutes per side. Remove and transfer to a platter.
  4. In the same skillet, melt 1 tablespoon of butter over medium heat, and add ¼ cup of white wine and 2 Tbsp. chicken broth. Stirring while scraping the bottom of the pan, and simmer until it reduces a little into a glaze. When butter-wine sauce slightly thickens turn off heat. Pour the gravy over the chicken saltimbocca and serve with the cauliflower rice beside it.
  5. Serves 4

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8 Comments

  • Reply
    Karen (Back Road Journal)
    February 8, 2017 at 7:44 pm

    You were very clever using the cauliflower rice for risotto to go along with your delicious chicken. Sounds like a terrific meal.

    • Reply
      annaliz
      February 8, 2017 at 8:18 pm

      Thank you Karen!

  • Reply
    Sandra
    February 8, 2017 at 8:22 pm

    This is one of my favourite dishes and I have often done it with turkey, but never tried it with chicken before, so your recipe is very timely for the next time I'm preparing a meal for someone! I've never heard of cauliflower rice, but I do love serving quinoa with this dish. Thank you for another delicious recipe idea! Have a happy week!

    • Reply
      annaliz
      February 8, 2017 at 8:27 pm

      Hi Sandra! Turkey sounds really good. We will have to try it with turkey as well. Thanks for the idea! Have a great week!

  • Reply
    Tricia Buice
    February 8, 2017 at 8:35 pm

    Yum! I haven't tried the pre-grated cauliflower rice yet – but I will now! You presented a fantastic dish loaded with everything we love. Outstanding!

    • Reply
      annaliz
      February 8, 2017 at 11:36 pm

      Thank you Tricia! 🙂

  • Reply
    SavoringTime in the Kitchen
    February 10, 2017 at 3:33 pm

    I have heard of cauliflower 'rice' but have not yet seen it at the store nor tried making it myself. I am inspired by your recipe – it really looks delicious!

    • Reply
      annaliz
      February 13, 2017 at 3:16 am

      Thank you Sue! I've been playing with the new cauliflower rice with many dishes, and hopefully will have one or two more to share. Have a great night!

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