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Recipe

Rolled Chicken Breasts with Prosciutto & Asparagus

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Scott Phillips

Servings: four.

 

Ingredients

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

Nutritional Information

      Nutritional Sample Size without potatoes
      Calories (kcal) : 420
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 140
      Sodium (mg): 940
      Carbohydrates (g): 4
      Fiber (g): 1
      Protein (g): 54

Preparation

  • 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 and remove the pan from the heat.
  • Lay the chicken on a cutting board and make a horizontal cut in each, starting on the thickest side of the breast and cutting almost completely through to the other. Open up the breast like a book. Pound with a meat mallet or a small heavy skillet to flatten. Repeat with the remaining breasts. Over both parts of each breast, arrange an even layer of the basil, prosciutto, Parmigiano, and a small handful of the cooked asparagus. Turn each breast so a long side is facing you. Roll the chicken away from you, folding it tightly over itself. Use two toothpicks to seal the rolled area. Season with salt and pepper.
  • Put the skillet back on medium-high heat, and once it’s very hot, add the remaining 2 Tbs. oil and the chicken rolls. Cook the chicken on both sides until well browned, 3 minutes per side. Add 2 Tbs. water and the balsamic vinegar and scrape the pan to incorporate any browned bits. Partially cover the skillet, put it in the oven, and roast until the chicken is cooked through (an instant-read thermometer should read 160°F), 12 to 15 minutes. Let the chicken rest for a couple of minutes, cut the rolls diagonally in half or slice thinly, and serve with a spoonful of the balsamic sauce,.

Tip

If the handle of your skillet isn’t ovenproof, wrap the handle well with aluminum foil.

Reviews

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Reviews

  • User avater
    EMM3773 | 01/28/2017

    Made this tonight -- fairly easy to make and was very tasty! Maybe next time I won't cut the chicken, instead just pound the whole thing flat (one of them split and was hard to roll).The breasts I used were 7 oz each and 15 mins in the oven was a bit too long, so test at 12 minutes. But other than that, great recipe, I will make this again.

  • Krispie | 11/02/2016

    This ws delicious and very easy to make. I will definatley make again!

  • sportsmom | 04/01/2012

    Quick & easy & the whole family loved it! I will definitely make it again.

  • bambinimom | 09/13/2010

    This is a terrific recipe...easy and tasty! Aside from the asparagus, I typically have all of the ingredients on hand. This is a recipe that will definitely impress!

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