Prosciutto-Wrapped Chicken with Asparagus
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 Servings
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Calories
389 kcal
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Course
Main Course
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Cuisine
American
Prosciutto-Wrapped Chicken with Asparagus
Description
Chicken breasts are sliced thin to form cutlets, lightly seasoned, and dusted with flour before being wrapped in prosciutto. Cooking the wrapped chicken in olive oil over medium heat creates a browned exterior while ensuring the chicken reaches a safe internal temperature. Meanwhile, asparagus is trimmed, cut, and steamed until tender but still vibrant in color.
The asparagus is served with a sauce combining basil pesto blended with cream, offering an herbal and smooth complement to the chicken’s savory saltiness. This combination delivers a balanced plate with protein and vegetable elements, suitable for a satisfying main course.
The method emphasizes careful slicing of the chicken to achieve even thickness, moderate seasoning considering the saltiness of prosciutto, and steady pan heat to avoid burning the delicate meat. The asparagus steaming time is timed to retain a pleasant snap without becoming limp. This dish can be plated with the chicken overlapped or beside the asparagus with the creamy pesto sauce drizzled over or served on the side.
Ingredients
- 1 pound chicken breast sliced thin (2-3 breasts)
- salt freshly ground
- black pepper freshly ground
- 2 tablespoons flour or more
- 4 lices 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
- The recipe source is from www.kwestiasmaku.com.
- Pat chicken slices dry before seasoning and flouring to help prosciutto stick better.
- Cook chicken until it reaches 165°F internal temperature for safety.
- Steam asparagus until crisp-tender, about 5 minutes depending on thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Serving | 1chicken breast | |
| Calories | 389kcal | 19% |
| Carbohydrates | 9g | 3% |
| Protein | 29g | 58% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 106mg | 35% |
| Potassium | 682mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1492IU | 30% |
| Vitamin C | 8mg | 9% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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