Rolled Chicken Breasts with Prosciutto & Asparagus

Rolled Chicken Breasts with Prosciutto & Asparagus
Photo by Scott Phillips

Ingredients

  • 8 shavings (2 inches each) Parmigiano-Reggiano
  • 1 Tbs. balsamic vinegar
  • 4 large boneless, skinless chicken breast halves (about 2 lb. total)
  • 3-½ Tbs. olive oil
  • Kosher salt and freshly ground black pepper
  • ½ lb. asparagus (about 10 large spears), trimmed, peeled, and cut into 2-inch pieces
  • 4 large basil leaves, torn into large pieces
  • + 1 more ingredients
    • 4 thin slices prosciutto (about 2 oz. total)

Heat the oven to 450°F. Heat a 12-inch ovenproof skillet over medium-high heat. Once it’s hot, add 1-1/2 Tbs. of the oil and then the asparagus. Season with salt and pepper and sauté, shaking the pan often, until the asparagus is slightly tender, 2 to 4 minutes. Transfer the asparagus to a plate ...

View full recipe at Fine Cooking

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