A super simple recipe to step up your chicken tender game while keeping things Keto. great low car meal prep for anyone looking for quick healthy meals on the go
Saltimbocca means “jumps in the mouth” in Italian so I figured a tender would be a perfect version to pop in your mouth. This recipe couldn’t be simpler but looks like a fancy appetizer that you could find at a elegant wedding or a high end restaurant. I used leftover cooked chicken breast sliced diagonally into long rectangular pieces but you could also use raw chicken breast if you wanted. If you’re using raw chicken just make sure you cut one in half to see if its done or use a thermometer to see if it’s reached 165 degrees F.
After the tenders are cooked I served them over a bed of mixed greens drizzled with an aged balsamic and some fresh grated pecorino Romano cheese. The last step is completely optional but the balsamic and finely grated cheese really take this dish from good to great. The spring greens not only look nice and prevent the tenders from sliding around on the plate but they also absorb all the flavor of the tenders along with the vinegar and make for a tasty bonus salad.
So next time you want to step up your keto appetizer game with minimal effort give these tenders a try. Prosciutto makes everything better and this tenders are perfect example of turning your average appetizer into something exceptional.
Ingredients
- 1 lbs chicken breasts cut into 8 tenders
- 8 slices prosciutto grab a few extra, just in case
- 16 leaves fresh sage
- ½ cup shredded mozzarella
- ½ Tsp granulated garlic
- ½ Tsp onion powder
- Salt & pepper to season chicken
- Aged Balsamic Vinegar optional
- Pecorino Romano optional
- Spring Greens optional
Instructions
- Preheat oven to broil on low setting or 450 degrees F convection.
- Cut chicken diagonally into a total of eight tenders and set aside.
- Layout sliced prosciutto flat and sprinkle a pinch of mozzarella on top then lay two leaves of sage on top.
- Place the chicken on top of the sage leaves then roll the prosciutto over the chicken and place on a sheet pan lined with parchment paper.
- Broil on the lower rack for about 15 minutes until the prosciutto looks crispy.
- If using raw chicken make sure chicken is fully cooked.
- Serve over a bed of spring greens drizzled with aged balsamic and fresh grated pecorino Romano. (Optional)
Hey there, these look great. The fatty in me though is wondering about taking your recipe and frying it. Do you think it’d work if I made your recipe, then dredged it in almond flour + egg + crushed pork rind and then air fried it?
yes, I think that would be great. Bobby from Flavcity has a similar recipe with almond flower. here’s the link if you want to check it out. https://www.flavcity.com/chicken-saltimbocca-keto-meal-prep/