Prosciutto-Wrapped Chicken w/Spinach & Garlic-Sage Pan Sauce

If you are a fellow carnivore, I am willing to bet that you have a chicken breast or two in your kitchen right now. It tends to be our 'go-to' protein, and until tonight, I thought I had cooked it just about every way imaginable. 

Give yourself five minutes to prep and twenty minutes to cook. Here is what you will need on your cutting board to create two, 583 calorie, 15 Weight Watchers Point Plus servings.

• 2 boneless, skinless chicken breasts
• 1 sprig of Sage
• 1 lemon
• 2 cloves of garlic
• 1 ounce of chicken stock concentrate
• 4 ounces of prosciutto
• 1/2 pound of red grape tomatoes
• 2 shallots
• 8 ounces of spinach
• 1-1/2 Tablespoons of Olive Oil

1. COOK THE CHICKEN - Preheat your oven to 400 degrees. Season both sides of the chicken with salt and pepper. Top each breast with two sage leaves and wrap with two slices of prosciutto.  Place the wrapped chicken, seam side down on a lightly oiled (or Silpat lined) baking sheet and cook in the oven for 20-25 minutes/165 degree internal temperature.

2. PREP THE PRODUCE - Thinly slice the garlic, shallots, and remaining sage leaves. Zest the lemon and cut the lemon in half - juice the halves. Cut the grape tomatoes in half.

3. COOK THE TOMATOES - After the chicken has been cooking for about 10 minutes, heat 1/2 Tablespoon of olive oil in a large pan.  Add the garlic and cook for about 30 seconds, or until fragrant Add the tomatoes and a bit of the lemon juice, half the zest and cook until softened (about 1-2 minutes).

4. MAKE THE PAN SAUCE - Heat 1 Tablespoon of olive oil in a small pan. Add the shallots and cook, tossing frequently, until softened (roughly 3-4 minutes).  Add the sliced sage and cook until fragrant (about 30 seconds).  Stir in 1/2 cup of water, the rest of the lemon juice, and the stock concentrate. Simmer for 2-3 minutes, until thickened. Season with salt and pepper.

5. COOK THE SPINACH - While the sauce is simmering, add the spinach to the pan of tomatoes and cook over low heat, tossing in the rest of the zest, and cooking until slightly wilted (about 1-2 minutes). Season with salt and pepper.

Plate the chicken and spinach mix, add the shallots, and drizzle with the pan sauce.  I was gobsmacked that we turned plain chicken into a meal that took every ounce of restraint to keep from licking the bowl at the end of the meal.

Eat Well My Friends...