For the prosciutto wrapped chicken fingers I took a large chicken breast and cut it into about 8 tenders and pounded them out a tiny bit. Seasoned with onion salt and pepper. Then wrap each piece in a slice of prosciutto. Pan fry in a little olive oil at a medium low heat so it doesn’t burn. Once browned and crispy on both sides remove to a plate to rest.
For the keto honey mustard I put 1/4 a cup of mayo in a bowl with 1 tablespoon of whole grain Dijon mustard, a splash of white wine vinegar, 2 drops of stevia and a pinch of salt and pepper. Stir to combine.
For the keto Italian Dressing I put 3 tablespoons of white wine vinegar, 1/4 a cup of extra virgin olive oil, 1 tablespoon of lemon juice, 1 teaspoon of dried basil, 2 tablespoons of fresh grated Parmesan, 1 teaspoon of dried oregano, 1 teaspoon of dried parsley, 1 teaspoon of Italian seasoning, salt and pepper, 2 teaspoons of powdered swerve and 2 drops of oooflavors garlic oil. Shake hard and serve.