Step aside, boring weeknight chicken; our fabulous prosciutto wrapped chicken breast is here! We seasoned it with black pepper and wrapped it in thin slices of salty-sweet, nutty prosciutto. Searing the chicken on both sides in a nonstick skillet crisped up the prosciutto, enhancing its salty bite. We rested the chicken briefly, topping it with fontina (perfect for its luscious melting quality).
In the skillet, we arranged a healthy portion of asparagus, placed our cheese-topped chicken breasts over it, and baked till done. Once the cooked chicken and asparagus were portioned, we made our dressing
right in the skillet, whisking the residual flavors into the bright vinaigrette. We topped the chicken and asparagus with dressing and toasted pecans for a luscious, juicy, crunchy, tangy meal. Be sure to use thin asparagus spears to ensure that they finish cooking in the same time as the chicken breasts. Look for asparagus spears that are between ¼ and ½ inch near the base. You should have about 8 ounces of asparagus after trimming.
Directions :
- Adjust oven rack to middle position and heat oven to 350 degrees. Pound thicker end of chicken breasts between 2 sheets of plastic to uniform ½-inch thickness. Pat chicken dry with paper towels and sprinkle with pepper. Slightly overlap 2 prosciutto slices on cutting board, lay 1 chicken breast in center, and fold prosciutto over chicken. Repeat with remaining 2 prosciutto slices and remaining chicken breast.
- Heat 1 tablespoon oil in 12-inch nonstick ovenproof skillet over medium-high heat until just smoking. Brown chicken lightly, about 2 minutes per side. Transfer to cutting board and top with fontina.
- Add asparagus to skillet. Using tongs, toss asparagus with 1 tablespoon oil. Arrange half of asparagus with tips pointed in 1 direction and remaining asparagus with tips pointed in opposite direction. Arrange chicken breasts on top of asparagus and bake until chicken registers 160 degrees and asparagus is tender and bright green, about 12 minutes.
- Transfer chicken and asparagus to individual serving plates. Whisk remaining ¼ cup oil, pecans, vinegar, shallot, mustard, and thyme into juices left in skillet until thoroughly combined. Season with salt and pepper to taste. Drizzle chicken and asparagus with dressing and serve.
Chicken With Asparagus
Ingredients
- 2 6-ounce boneless, skinless chicken breasts, trimmed
- ½ teaspoon pepper
- 4 thin slices prosciutto 2 ounces
- 6 tablespoons extra-virgin olive oil divided
- 2 ounces fontina cheese shredded (½ cup)
- 12 ounces thin asparagus trimmed
- 2 tablespoons toasted chopped pecans
- 1 tablespoon white wine vinegar
- 1 small shallot minced
- 1 teaspoon Dijon mustard
- 1 teaspoon minced fresh thyme
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Pound thicker end of chicken breasts between 2 sheets of plastic to uniform ½-inch thickness. Pat chicken dry with paper towels and sprinkle with pepper. Slightly overlap 2 prosciutto slices on cutting board, lay 1 chicken breast in center, and fold prosciutto over chicken. Repeat with remaining 2 prosciutto slices and remaining chicken breast.
- Heat 1 tablespoon oil in 12-inch nonstick ovenproof skillet over medium-high heat until just smoking. Brown chicken lightly, about 2 minutes per side. Transfer to cutting board and top with fontina.
- Add asparagus to skillet. Using tongs, toss asparagus with 1 tablespoon oil. Arrange half of asparagus with tips pointed in 1 direction and remaining asparagus with tips pointed in opposite direction. Arrange chicken breasts on top of asparagus and bake until chicken registers 160 degrees and asparagus is tender and bright green, about 12 minutes.
- Transfer chicken and asparagus to individual serving plates. Whisk remaining ¼ cup oil, pecans, vinegar, shallot, mustard, and thyme into juices left in skillet until thoroughly combined. Season with salt and pepper to taste. Drizzle chicken and asparagus with dressing and serve.