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