Filed Under: Chicken, italian, main-dish, roast, Under 20 Mins

Prosciutto Chicken & Roasted Asparagus

A chicken wrap with a twist

Loading ... Loading ...

April 8th, 2012

Recipe & food styling by David Grenier Photography by Rob Fiocca

Print Page

No Comments  | 

Pin It
Servings
4
Prep Time
5 minutes
Cook Time
30 minutes
Ingredients
  • 8 slices prosciutto
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh thyme
  • 4 chicken breasts, skinless, boneless, tenders removed
  • 2 tablespoons olive oil
  • 1 bunch asparagus, trimmed
  • 1 Cup dry white wine or chicken stock
    • Directions
  • 1.

    Preheat oven to 450ºF. Brush prosciutto with 1 tablespoon vinegar, sprinkle with thyme and season with pepper. Wrap 2 slices of prosciutto around each piece of chicken.

  • 2.

    In an ovenproof, non-stick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken and cook 3 minutes. Flip and cook 2 minutes, transfer skillet to oven and roast, about 12 minutes.

  • 3.

    Meanwhile, toss asparagus with remaining oil and roast on a baking sheet, about 8 minutes.

  • 4.

    Remove chicken from oven, transfer to cutting board and tent with foil. Return skillet to high heat and deglaze with wine and remaining vinegar, scraping up any brown bits. Bring to a boil and reduce sauce for 3 minutes.

  • 5.

    Divide asparagus and chicken among plates and drizzle with sauce.

    • Nutrients Per Serving
    Nutrients per serving: 342 calories, 12 g fat, 42 g protein, 6 g carbs, 2 g fibre. Excellent source of folate and iron.
    Prosciutto Chicken & Roasted Asparagus
    More Like This
    1. A Quick Weeknight Supper Idea: Shredded BBQ Chicken Sandwiches
    2. Easy Fix for Fussy Eaters: Saucy Grilled Chicken Wings Made to Order
    3. The Newest Parenting Trend: Chicken Pox Lollipops?

    Leave a Comment

    CAPTCHA Image
    *