Lemony prosciutto chicken with asparagus

4 Servings

Ingredients

Quantity Ingredient
¼ teaspoon Grated lemon peel
1 tablespoon Fresh lemon juice
¼ teaspoon Salt
¼ teaspoon Freshly ground pepper
2 tablespoons Olive oil
4 Boneless, skinless chicken-breast halves (1 1/4 lbs.)
½ teaspoon Salt, divided
½ teaspoon Freshly ground pepper, divided
8 Thin slices prosciutto ham (4 oz.)
1 pounds Asparagus, trimmed
1 tablespoon Olive oil

Directions

LEMON DRESSING

CHICKEN

1. Heat oven to 450 B0F. Line a 15x10x1-inch jelly-roll pan with foil.

2. Make Lemon Dressing: Combine lemon peel, juice, salt, pepper and oil in small bowl. Set aside.

3. Sprinkle chicken breasts with ¼ teaspoon salt and ¼ teaspoon pepper.

4. Place 2 slices prosciutto, slightly overlapping, on work surface.

Place 1 chicken breast at one end and roll tightly to form log.

Repeat with remaining prosciutto and chicken. Transfer to prepared pan. Roast 6 minutes.

5. Meanwhile, toss asparagus with oil and season with remaining ¼ teaspoon salt and ¼ teaspoon pepper. Add to pan with chicken and continue roasting, stirring asparagus once, until asparagus begins to brown and chicken is cooked through, 12 to 15 minutes more. Let stand 3 minutes.

6. Slice chicken diagonally and serve with asparagus. Drizzle with Lemon Dressing. Makes 4 servings.

PER SERVING: Calories 325, Total Fat 16 g, Saturated Fat 3 g, Cholesterol 105 mg, Sodium 1,029 mg, Carbohydrates 3 g, Protein 43 g

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