janet-in-nc
Well-known member
I printed this a while ago from Karen's Gourmet Low Carb Recipes. Serves 3-4
1 free range chicken, 3.5/4.0 lbs
1/4 lb prosciutto, in one piece, diced into cubes
1/3 C minced shallots
2 cloves minced garlic
1/2 C whole green olives
1/2 C white wine
s&p
Preheat oven to 350
Split chicken down the backbone and remove back bone. Turn it breast side up and flatten with the palm of your hand. Sprinkle with salt and pepper and place in lightly oiled pan breast side down. Bake for 45 minutes. Meanwhile prepare prosciutto, shallots, garlic and olives. Remmove chicken to a plate, pour off fat, scatter the prosciutto mixture in the pan, add wine and put chicken on top, skin side up. Bake for 45 minutes longer. (I ran it under the broiler for a couple of minutes at the end). I let it rest a bit and served it on a bed of raw spinach with some of the pan juices. Delicious, moist, tender, yummy and low carb too.
1 free range chicken, 3.5/4.0 lbs
1/4 lb prosciutto, in one piece, diced into cubes
1/3 C minced shallots
2 cloves minced garlic
1/2 C whole green olives
1/2 C white wine
s&p
Preheat oven to 350
Split chicken down the backbone and remove back bone. Turn it breast side up and flatten with the palm of your hand. Sprinkle with salt and pepper and place in lightly oiled pan breast side down. Bake for 45 minutes. Meanwhile prepare prosciutto, shallots, garlic and olives. Remmove chicken to a plate, pour off fat, scatter the prosciutto mixture in the pan, add wine and put chicken on top, skin side up. Bake for 45 minutes longer. (I ran it under the broiler for a couple of minutes at the end). I let it rest a bit and served it on a bed of raw spinach with some of the pan juices. Delicious, moist, tender, yummy and low carb too.