Hey all. Here’s a simple yet delicious and easy weeknight recipe when you’re looking to cook a bit more *upscale.* Don’t mind the giant chunks of garlic you see in the sauteed greens, I can’t find my chopping knife and am hopefully getting a knife set for Christmas (looking at you, Santa). I’ve never had my own knife set before. I literally had one cutting knife and it’s somewhere in Vermont, lost forever.
And I promise to use it on here, and I also promise to put some crockpot recipes on here because I finally got one – for my birthday! These promises are all a part of my New Year’s resolution to blog more often. But it’s been a bit hard, okay. Cooking comes with a budget and a budget I do not have.
That’s all for now folks, I have a million pending posts but I wanted to get something up here.
- 1 boneless chicken breast
- 2 pieces prosciutto
- Fresh sage leaves
- Near East brand Toasted Pine nut Couscous
- 3 cups spinach, kale and Swiss chard mix
- 2 garlic cloves, minced
- Coconut oil spray
- Salt, pepper
For the chicken: Preheat oven to 350. Wash the chicken breast in cold water and remove fat with scissors. Pat dry. Rub with salt, pepper and garlic powder. Top the chicken with sage leaves, and wrap with prosciutto. Tuck the ends in tightly.
Heat a frying pan and spray with coconut oil. Sear each side of the chicken breast for 3-4 minutes or until the ham is brown and crispy. Transfer chicken to oven and finish cooking.
For the greens: After the chicken is moved to the oven, add more coconut spray to the frying pan and add garlic. Let simmer till aromatic and add in the greens. Fold in the garlic and stir till wilted.
For the couscous: Follow package instructions.