Do you ever have that savory craving? You know, the one that requires something acidic, a little salty with just a bit of decadence (the power of cheese) to make it complete? This dish is low-carb but still lends satisfying flavors without heading off the plank. It’s chicken piccata with sautéed spinach, and not like Mom used to make. That’s okay sometimes, you know.
Ingredients
2 boneless, skinless chicken breasts
sea salt, pepper, to taste
8 oz mozzarella cheese, shredded
2 slices of bacon
2 TB flour
juice of one lemon
1 TB capers
¼ cup chicken stock
1 10oz package fresh spinach
1/8 tsp fresh nutmeg
½ tsp minced garlic
Method
Preheat oven to 350 degrees F.
Carefully slice the chicken breasts lengthwise to create four fillets. Pound them until thin with a mallet. Season them with sea salt and pepper. Put two oz of cheese on each and roll up. Set in a baking dish. Saute bacon until cooked, but still soft. Cut each slice in the middle, for four pieces. Wrap one piece around each chicken roll (it will go about halfway). Sprinkle flour over the breasts and into the baking dish. Add lemon juice, capers and chicken stock.
Bake for 30 minutes.
While they are baking, and using the pan you sautéed the bacon in, heat it to medium-high heat. Add the spinach, nutmeg, garlic, and season with salt and pepper. Saute briefly until wilted. Remove to a plate.
When the chicken is done, place each roll on a plate and serve with spinach and lemon wedges. Serves 2 as an entrée, 4 as an appetizer.
