Post by Loupy on May 18, 2015 23:08:52 GMT -7
Prosciutto-Wrapped Chicken with Asparagus
From: Karen @ thefoodcharlatan.com/
This easy, show-stopper dinner is healthy to boot. Well I mean besides the cream. But the asparagus totally makes up for that.
Yield: Serves 4
Ingredients
1 pound chicken breast, sliced thin (2-3 breasts)
salt and freshly ground black pepper
2 tablespoons flour, or more
4 slices prosciutto
2 tablespoons olive oil
1 bunch asparagus
1/4 cup basil pesto
1/3 cup cream
Instructions
If the chicken breasts are thick, slit them in half lengthwise to make them thinner.
Pat them dry with a paper towel, then sprinkle with salt and pepper; go easy on the salt, the prosciutto is salty.
Rub the chicken with the flour.
Wrap each piece of chicken with a piece of prosciutto.
In a large skillet, heat the olive oil on medium.
When it is hot, add the wrapped chicken.
Cook for 5-6 minutes, then flip and cook for another 4-5 minutes or so, until browned and it reaches 165 degrees.
Meanwhile, add about 3 inches of water to a small pot, cover, and put it on to boil.
Wash the asparagus and snap off the woody ends.
Cut the asparagus into 2 inch pieces.
Add to a steamer basket, and when the water in the pot is at a rolling boil, put the basket on top and cover.
Cook for about 5 minutes, or until tender.
Immediately rinse with cold water to stop the cooking and set it aside.
(If you don't have a steamer, you can roast the asparagus, or saute it with some oil).
In a small bowl whisk together the pesto and cream.
When the chicken is fully cooked, pour the mixture over the chicken, and add the asparagus.
Bring the mixture to a boil, then turn off the heat.
Serve with potatoes or crusty bread.
From: Karen @ thefoodcharlatan.com/
This easy, show-stopper dinner is healthy to boot. Well I mean besides the cream. But the asparagus totally makes up for that.
Yield: Serves 4
Ingredients
1 pound chicken breast, sliced thin (2-3 breasts)
salt and freshly ground black pepper
2 tablespoons flour, or more
4 slices prosciutto
2 tablespoons olive oil
1 bunch asparagus
1/4 cup basil pesto
1/3 cup cream
Instructions
If the chicken breasts are thick, slit them in half lengthwise to make them thinner.
Pat them dry with a paper towel, then sprinkle with salt and pepper; go easy on the salt, the prosciutto is salty.
Rub the chicken with the flour.
Wrap each piece of chicken with a piece of prosciutto.
In a large skillet, heat the olive oil on medium.
When it is hot, add the wrapped chicken.
Cook for 5-6 minutes, then flip and cook for another 4-5 minutes or so, until browned and it reaches 165 degrees.
Meanwhile, add about 3 inches of water to a small pot, cover, and put it on to boil.
Wash the asparagus and snap off the woody ends.
Cut the asparagus into 2 inch pieces.
Add to a steamer basket, and when the water in the pot is at a rolling boil, put the basket on top and cover.
Cook for about 5 minutes, or until tender.
Immediately rinse with cold water to stop the cooking and set it aside.
(If you don't have a steamer, you can roast the asparagus, or saute it with some oil).
In a small bowl whisk together the pesto and cream.
When the chicken is fully cooked, pour the mixture over the chicken, and add the asparagus.
Bring the mixture to a boil, then turn off the heat.
Serve with potatoes or crusty bread.
