Courtesy of Michael Garozzo
free & low carb)
4 - 8 oz. boneless, skinless chicken breast
1 - qt heavy whipping cream
2 - cups fresh grated parmigiano cheese
1 - cup chopped prosciutto ham
2 – eggs
¼ pound butter
8 oz. fresh spinach
12 quartered artichoke hearts
Charbroil chicken breast and set aside in oven on low heat in a large non-stick pan.
Melt butter and sauté prosciutto ham until crisp. Add heavy cream and bring to a boil. Add parmigiano cheese, stir well. Add spinach and the artichoke hearts. Stir in eggs until all blended.
Take chicken from oven and top with carbonara sauce.
*if dish becomes too thick add a small portion of heavy cream to loosen it up
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