salt and fresh pepper
For the spinach:
-4 slices of sugar-free bacon, cubed
-12 ounces cremini mushrooms, sliced
-1 cup red onion, diced
-3 cloves garlic, minced
-2 pounds frozen and chopped spinach, thawed
-1 can full-fat coconut milk
-10 ounces coconut cream
-3 tablespoons Parmesan or Pecorino Romano cheese
-Olive oil
-Kosher salt and fresh pepper
Make the spice rub for the chicken by combining the fennel, coriander, and cayenne in a small bowl and mixing well. Season both sides of the chicken with a generous pinch of salt and the spice rub. Splash over 2 teaspoons of oil and rub it all over the chicken. Allow the chicken to sit at room temperature for 20—30 minutes.
Make the creamed spinach by preheating a large pan over medium heat. Add the bacon and cook until most of the fat has rendered and it has become somewhat crispy, about 6 minutes. Add 1 teaspoon of oil along with the sliced mushrooms and cook for 8 minutes or until the mushrooms have wilted down and have browned a bit. Add the onion, garlic, ½ teaspoon salt, a few cracks of pepper, mix well, and cook until the onions are soft and translucent, about 8 minutes. Make sure to squeeze all the water from the frozen spinach and add it to the pan along with a ¼ teaspoon salt and a few cracks of pepper. Cook for 2 minutes so the spinach warms up and then add the coconut milk and cream. Stir well and cook for 3–4 minutes and then add the grated cheese and turn the heat off the pan. Check for seasoning—you may need more salt. Set aside.
To cook the chicken, preheat a large pan (preferable cast-iron) over medium-high heat for 2 minutes with 1 tablespoon of oil. Add 3 chicken breasts to the pan and let them cook for 4 minutes undisturbed. You will have to cook the chicken in two batches, because you don’t want to overcrowd the pan. Flip the chicken and cook 2 minutes, then drop 2 tablespoons of butter in the pan along with half the garlic and thyme. Cook chicken 1 more minute while using a spoon to baste the top of the chicken with the melted butter, adding more if needed. Remove chicken from pan and repeat with remaining chicken.
Serve the chicken with the creamed spinach and enjoy!
Storage and reheating: Everything will keep in the fridge for five days or can be frozen for two to three months. Reheat in a 350°F oven for 7–10 minutes. If using the microwave, cover the container with a wet paper towel and make sure not to overheat—otherwise the chicken will get dry.
“I made this a week after the video came out, and it was really fantastic! The chicken was easy to cut, so smooth and delicious! The spinach: I don’t think I’ve ever had so much flavor in my spinach before… I highly recommend this recipe, and I will for sure cook it again and again.” —Pascal
Prep Time: 20 minutes • Cooking Time: 45 minutes • Makes: 5 meals
This recipe is all about taking your favorite comfort foods and making them keto. Almond flour–dusted chicken thighs wrapped in prosciutto and sage served with roasted cauliflower and brussels sprouts mash. Big time comfort, big time flavors.
To watch the video tutorial for this recipe, search “FlavCity saltimbocca” on YouTube.
For the mash:
-1 large head cauliflower
-¾ pound brussels sprouts
-½ teaspoon dried thyme
-¼ cup heavy cream
-1 tablespoon grass-fed unsalted butter
-¼ cup grated Parmesan cheese
-1 clove garlic
-Avocado oil
-Kosher salt and fresh pepper
For the chicken:
-10 four-ounce chicken thighs, boneless and skinless
-10 slices of prosciutto
-10 sage leaves
-½ cup almond flour
-Olive or avocado oil
-Kosher salt and fresh pepper
For the mash, preheat your oven to 425°F. Cut the cauliflower into large bite-size florets and place them on a sheet tray. Slice a small sliver from the root end of the brussels sprouts and then cut them in half lengthwise. Place the sprouts on the same sheet tray and season everything with 2 tablespoons of oil, dried thyme, 1 teaspoon of salt, and a few cracks of pepper. Give the pan a good shake and roast in the oven for 30–35 minutes until the veggies are charred in spots. Start to warm the cream over the lowest heat setting and add more than ¼ cup just in case you need it. Once veggies are ready, move on to the next step below using the blender. You want to do this while the veggies are hot.
While the veggies are roasting, start on the chicken. Season both sides of the thighs with a small amount of salt and pepper; the prosciutto is salty, so don’t overdo it. Place a piece of prosciutto on a plastic cutting board, place the chicken thigh in the middle and then put one sage leaf in the center of the thigh. Wrap the prosciutto around the chicken tightly and repeat with remaining thighs.
Place the almond flour in a small baking dish or bowl and season with ¼ teaspoon of salt and a few cracks of pepper, mix well. Add the chicken to the almond flour, press down, flip, and repeat, making sure both sides are covered. Place chicken on a platter or on a wire rack set over a sheet tray. Repeat with remaining chicken. Preheat a large non-stick pan just above medium heat along with enough oil to coat the pan. Once the oil is hot, add half of the thighs to the pan. If the chicken does not sizzle right away, wait until it gets hotter. Cook chicken for 5 minutes, or until golden and crispy on the first side. Flip and repeat. The goal is to crisp the prosciutto while cooking the chicken all the way through, so adjust the heat if needed. Repeat with the second batch of chicken and set aside.
When the veggies come out of the oven, add only the cauliflower to the blender along with the warm cream, Parmesan, butter, and grate the clove
