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Chicken With Asparagus

Chicken With Asparagus

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,
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 2
Course: Main Course
Cuisine: American
Calories: 830
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.