I used the following ingredients for Low Carb Prosciutto Stuffed Chicken Breast:
3-4 slices of Prosciutto
1 3/4 cups of chicken stock, divided
2 garlic cloves, minced
3 sprigs of fresh Thyme
1 tsp Dijon mustard
Place half a slice of prosciutto on top of each chicken breast. Starting from the smaller end roll the chicken to the wider end. Secure the chicken with kitchen twine or toothpicks. Heat 1-2 Tbsp of oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, and garlic powder to taste. Sear the chicken for 2-3 minutes on all sides. Add 1 1/4 cups of the chicken stock (scrapping the browned bits of the bottom of the pan). Reduce heat to medium, cover, and cook for 4-5 minutes or until the chicken is cooked through. Remove the chicken and keep warm. Add the remaining chicken stock (1/2 cup), garlic, and the leaves from the thyme sprigs. Cook for 1-2 minutes or until reduced. Add the Dijon mustard and stir to combine. Serve the sauce over the chicken.
Served with steamed broccoli.