Chicken Breasts With Prosciutto and Asparagus |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Putting this here for safe keeping. Not sure which cookbook this came out of, but I'm dying to try it. Ingredients:
1 tablespoon butter |
1 tablespoon vegetable oil |
4 boneless skinless chicken breast halves |
salt and pepper |
12 asparagus spears, tough ends removed |
4 slices prosciutto (thin slices) |
1 cup grated monterey jack cheese |
Directions:
1. Preheat oven to 375 degrees.
2. In a large skillet over medium heat, melt butter and oil. Brown chicken about 5 minutes on each side. Season with salt and pepper on both sides.
3. In a wide skillet over medium heat, add asparagus and water to cover. Cook, uncovered, until tender-crisp, about 5 minutes. Drain under cold water.
4. Transfer chicken to 4 individual 4x6 gratin dishes lightly coated with nonstick cooking spray.
5. Lay prosciutto on top of each chicken breast. Place 3 asparagus spears on top of prosciutto. Sprinkle with cheese.
6. Bake, uncovered, until heated through and bubbly, about 25 minutes.
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