| Total sodium per serving: 336mg |
Total calories per serving: 337 |
Servings: 4 |
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 tsp dried sage
- 1 tsp no salt seasoning, divided (21 Salute or similar)
- 1/4 tsp freshly ground black pepper
- 3 tbsp olive oil, divided
- 12 oz small red potatoes, cut into 1/4-inch-thick rounds
- 5 oz baby spinach, raw
- 1 clove garlic, minced
- 4 thin slices Italian Ham, shaved (Maple Leaf) 47g
- 2 slices Prosciutto (Cappola) 29g
- 1/2 cup Swiss & Gruyere cheese, shredded (Trader Joe’s)
Directions:
1. Place a rack in the middle of the oven and turn the broiler on to high.
2. Slice the chicken breasts horizontally to create cutlets. Pat the chicken slices with paper toweling to remove excess moisture. Season the cutlets with sage, 1/2 tsp of the no salt seasoning and pepper.
3. Put 2 tablespoons of oil in a large, heavy bottomed, oven proof skillet and place over medium-high heat until the oil is hot. Add the cutlets in to the pan in a single layer. Season the other side with remaining spices. Cook for about 3-4 minutes or until the bottom is browned, turn over and brown the other side. Repeat if more cutlets remain. Remove the cutlets from the skillet and place on a platter, cover loosely to keep warm.
4. Reduce the heat to medium and put the remaining oil in the skillet. Place the potato slices in the skillet, season with remaining no salt seasoning, stir to make sure the slices are coated with oil and rearrange to have the potatoes in a single layer. Cook for 5-6 minutes or until the bottoms are starting to brown, flip the slices over and continue to cook the other side until they are browned and tender. Add the spinach and garlic in with the potato slices and cook until the spinach has wilted, about 3-5minutes.
5. Remove the skillet from the stove. Place the cooked cutlets of top of the potatoes and spinach. On the top of each cutlet, place a slice of shaved ham and a sprinkle of cheese. Place the skillet in the oven under the broiler and broil for about a minute or until the cheese has melted.
6. If there are leftovers, they can be refrigerated in an airtight container for up to 4 days.
Makes 4 servings, each serving has 337 calories, 336mg sodium, 17.8g carbohydrates with ingredients used.
Original recipe found at thekitchn.com, rewritten and adapted for low sodium.
