Chicken with Brie and prosciutto

An in effort to cut back on carbs, I’ve had some issues with them, I’ve had to find recipes that were healthy, filling, yet lower in carbs and gluten. I had recently seen this recipe and tweaked it a bit to fit our needs. My recipe is below but visit the link for the original recipe. We loved this chicken dish!!

We loved this over the arugula (see below) its a fantastic add on.

Enjoy!

Ingredients (enough for 2)
2 boneless skinless chicken breasts about 4 oz
Almond flour
Garlic powder to taste
Dried Italian seasonings to taste
Salt and pepper
1tbsp butter
1-2tbsp evoo
2-4 oz Brie
2-4 slices good quality prosciutto

Directions:
Bread chicken breasts in combined mixture of almond flour, garlic, Italian seasonings, and salt/pepper.
Heat butter and evoo over medium heat in a skillet. Once warm, add chicken breast and cook each side 5-6 mins each or until cooked thru.
Once cooked, top with Brie and prosciutto and serve over arugula immediately.

Arugula salad:
1-2 cups arugula
Grape tomatoes sliced
Red pepper chopped
1-2 tbsp red vinegar
1tbsp Dijon mustard
Salt and pepper
Evoo

Direction:
Mix vinegar and mustard and salt and pepper. Once mixed, add in oil until desired thickness. Toss with veggies and serve with chicken! Enjoy!

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