Ingredients
- 1 apple, such as gala or golden delicious, cored, peeled, and chopped
- 1/4 cup goij berres
- 2 teaspoon grated fresh gingerroot
- 2 tablespoon brown sugar
- 2 tablespoon cider vinegar or rice wine vinegar
- 1/8 teaspoon salt
- 4 teaspoon large boneless, skinless chicken breasts (6 oz each) trimmed of excess fat
- 4 slice prosciutto, trimmed of excess fat
- 2 tablespoon olive oil, divided
- 1 tablespoon large bunch kale (about 10 oz) chopped
Preparation
Baking Directions:
In a small saucepan, place the apple, goji berries, ginger, brown sugar, vinegar and salt.
Bring to a boil, then reduce to a simmer and cook about 20 minutes, until most of the liquid has evaporated and a thick chutney starts to form.
Remove from the heat and set aside.
Heat the oven to 400 degrees farenheit.
Wrap each chicken breast in one slice of prosciutto.
Heat a large, oven-safe skillet over medium-high heat.
Add 1 tablespoon of the olive oil.
Add the chicken breasts and cook 1 minute, turning once to brown the prosciutto.
Transfer to the oven and bake 10 minutes, or until the chicken is cooked through.
In a second large, oven-safe skillet, warm the remaining olive oil over medium heat.
Add the kale and cook 1 to 2 minutes, turning often, until the kale starts to soften.
Slide the skillet into the oven and bake 5 minutes, or until the kale starts to crisp.
Remove both skillets from the oven and place the chicken and kale on plates.
Top with chutney and serve immediately.
Tips:
Superfoods included are: apples, goji berries, kale and olive oil.
474calories, 60 G protein, 15 G fat, 23 G carbohydrates, 3 G fiber, 622 mg sodium.
