Prosciutto-Wrapped Chicken with Asparagus

5 from 7 votes

Prosciutto-Wrapped Chicken with Asparagus

This easy, show-stopper dinner is healthy to boot. Well I mean besides the cream. But the asparagus totally makes up for that.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 389kcal

Author: The Food Charlatan

Ingredients

1 pound chicken breast sliced thin (2-3 breasts)
salt & black pepper freshly ground
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

Prepare the chicken. Use a sharp knife to slice each chicken breast in half horizontally, to create a thin cutlet. Start at the thick edge of the chicken breast. You should end up with pieces of chicken that are the same shape as a chicken breast, just 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.

Notes

Source: www.kwestiasmaku.com

Nutrition

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