Proscuitto wrapped chicken with garlic butter asparagus
2 Tablespoons Olive Oil
4 Chicken breasts
8 Slices Proscuitto
2 Garlic cloves, crushed
2 Bunches asparagus, woody ends trimmed
Lemon wedges to serve
- Preheat the oven to 200C. Heat the olive oil in a large frying pan over medium heat. Brown the chicken breasts on both sides, about 4 minutes each.
- Remove from the pan and allow to cool for 1 minute on a plate. Wrap each one with 2 slices of proscuitto, tucking in the ends to seal. Bake in the oven for 25 minutes or until cooked through. Allow to rest while you prepare the asparagus.
- In the same frying pan add the butter and garlic and melt until foaming. Add the asparagus and cook stirring frequently for 2-3 minutes until bright green and tender. Season with pepper.
- Slice the chicken breasts and serve with the asparagus and lemon wedges.
Use toothpicks to secure the proscuitto if you can’t get the ends to stay wrapped. Remove before serving.
Substitute the asparagus for other green spring vegetables such as peas, spinach or broad beans.