I couldn’t decide which version I liked best, so I included both!
YIELD: 4 servings, each with just a trace of carbohydrates, no fiber, and 45 grams of protein.
INGREDIENTS:
- 4 boneless, skinless chicken breasts
- 1/4 pound prosciutto or good boiled ham, thinly sliced
- 1 cup shredded Gruyere cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup dry white wine
INSTRUCTIONS:
- Place a chicken breast in a large, heavy, zipper-lock bag and, using a hammer, meat tenderizer, or what-have-you, pound it until it’s 1/4 inch thick. Repeat with the remaining chicken breasts.
- Once all your chicken breasts are pounded thin, place a layer of the prosciutto followed by some shredded Gruyere over each one, and then roll each breast up. Fasten with toothpicks.
- Melt the butter with the olive oil in a heavy skillet over medium heat. Add the chicken rolls, and saute, turning occasionally, until golden allover.
- Add the wine to the skillet, turn the burner to low, cover the skillet, and simmer for 15 minutes.
- Remove the rolls to a serving plate, and cover to keep warm. Turn the burner up to high, and boil the liquid in the skillet hard for 5 minutes, to reduce. Spoon over rolls, and serve.
