Chicken Saltimbocca with Cauliflower Rice

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!

Chicken Saltimbocca with Cauliflower Rice by 2sistersrecipes.com

What is Cauliflower Rice?

Cauliflower rice is basically cauliflower minced to rememble rice.  It is a grain-free, low-carb alternative to regular white rice made entirely from fresh (uncooked) cauliflower.  Just a quick chop in a food processor turns a cauliflower into “cauliflower rice.”

You may have already seen or heard about this new grated cauliflower in supermarkets, as it happens to be the new thing these days!

You may have seen packages of riced cauliflower at your local supermarkets, but I found this one at Trader Joe’s.

How to Make HOMEMADE Cauliflower Rice?

Homemade cauliflower rice is very easy to do.  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 complements this chicken saltimbocca.

How To Make This Chicken Saltimbocca with Cauliflower Rice:

For this cauliflower rice as the “risotto” …

1.  Simply saute garlic with onions for a few minutes.  Stir in some wine and add the cauliflower rice and simmer for a few minutes and finish off with some grated Parmesan cheese.

2.  Next, 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.

3.  Removed and set aside.  Then a quick buttery wine sauce is made in the same skillet, for easy cleanup.

Chicken Saltimbocca with Cauliflower Rice by 2sistersrecipes.com

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 they sit down to 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!!

*Follow along, or jump down for our full recipe card. 

Ingredients Needed for Chicken Saltimbocca with Cauliflower Rice:

  • 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 To Make Chicken with Cauliflower Rice:

1. To grate the 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 for 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 the stovetop to keep warm until you are ready to serve.

4. To prepare the chicken.  On a small plate, add some flour and dust each piece of 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 the heat.

7.  Transfer the chicken to a serving platter.  Pour the gravy over the chicken saltimbocca and serve with the cauliflower rice beside it.

Serves 4

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Chicken Saltimbocca with Cauliflower Rice by 2sistersrecipes.com

Additional Easy and Delicious Recipes for Chicken…

Yield: 4

Chicken Saltimbocca with Cauliflower Rice as Risotto

Chicken Saltimbocca with Cauliflower Rice as Risotto

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!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 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

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 for 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. Cover and keep it on the 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 of 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 1/4 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 the heat. Pour the gravy over the chicken saltimbocca and serve with the cauliflower rice beside it.
    5. Serves 4

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    Thanks for stopping by!  

     xo Anna and Liz

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    8 Comments

      1. 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!

    1. 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!

    2. 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!

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